Stir-fry recipe for 2 people, takes only 20 mins; recipe has caster sugar, sushi rice, sesame seed, sesame oil, sunflower oil, broccoli, pak choi, spring onion, miso paste, mirin, rice wine vinegar, brown sugar, ginger and red chilli.
Saucy Japanese greens with sticky sesame rice
Course: Stir-fry
Servings
2
servings
Prep time
20 mins
Ingredients
- Red Chilli: 1 red chilli, deseeded and diced
- Spring Onion: 6 spring onions, halved lengthways
- Sesame Oil: 1 tsp sesame oil
- Brown Sugar: 1 tbsp soft brown sugar
- Sunflower Oil: 1 tbsp sunflower oil
- Broccoli: 250g long-stemmed broccoli, such as Tenderstem or purple sprouting
- Ginger: 2 tsp finely grated ginger
- Caster Sugar: 1 tbsp caster sugar
- Rice Wine Vinegar: 1 tbsp rice wine vinegar
- Sushi Rice: 140g sushi rice
- Sesame Seed: 1 tbsp sesame seed, toasted
- Pak Choi: 90g pack baby pak choi, each halved lengthways
- Mirin: 1 tbsp mirin
- Miso Paste: 2 tbsp brown miso paste
Directions
- Stir together all the sauce ingredients with 1 tbsp water. Set aside.
- Bring a large pan of water to the boil with the caster sugar and 1/2 tsp salt. Add the rice and boil for 15 mins (or following pack instructions) until just cooked. Drain well and return to the pan. Sprinkle over the sesame seeds and sesame oil, then cover and set aside to keep warm.
- Heat the sunflower oil in a wok until very hot, then toss in the broccoli and stir-fry for 2-3 mins until almost tender, adding splashes of water occasionally to create steam. Add the pak choi and spring onions, and stir-fry for 30 secs, then stir in the sauce and cook for a further 1-2 mins, stirring constantly.
- Spread the rice over 2 plates, divide over the stir-fry and serve straight away.
