Hoisin mushroom rice bowl

Method

1. Rinse the rice in a sieve, then put it in a pan with 300 ml of water and a pinch of salt. Bring to the boil, cover, turn the heat low and cook for 8 minutes.
2. Halve the pak choi lengthways and lay it on top of the rice. Quickly put the lid back on and cook for 4 minutes more, then leave it off the heat, lid on, for 5 minutes.
3. In the meantime, wipe the portobello mushrooms and cut them into slices 1 cm thick. Finely chop the garlic, slice the cucumber and toss it with the rice vinegar, and slice the spring onions thinly.
4. Get the olive oil hot in a large frying pan over a medium-high heat. Add the mushrooms and fry for 6 to 8 minutes, turning now and then, until well browned and their liquid has cooked off.
5. Lower the heat to medium and stir in the garlic for 30 seconds. Add the hoisin sauce and 2 tablespoons of water and cook for 1 to 2 minutes, until the sauce is sticky and coats the mushrooms.
6. Lift the pak choi off the rice and fluff the rice with a fork. Share it between two bowls and top with the mushrooms, pak choi and cucumber, then add the spring onions and sesame seeds.

Tip Hoisin sauce can burn quickly, so keep the heat at medium once it goes in. Check the label if you need it gluten-free.

Photo made with AI.

From Nosha · nosha.app