Miso, Mushroom & Sesame Stir Fry with Chinese Broccoli & Sweet Soy

Cook Rice:

In a medium pot, bring 1 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork. Allow butter to come to room temperature.

Prepare Ingredients:

Peel and mince garlic and ginger. Trim Chinese broccoli and roughly chop, keeping leaves and stems separate. Cut mushrooms into quarters. In a small bowl combine the miso and butter.

Start Stir Fry:

Heat sesame oil in a fry pan (or wok) over medium-high heat. Add mushrooms and cook for 3-4 minutes, until beginning to soften and colour.

Add Sauce & Greens:

Add miso butter, ginger, garlic and Chinese broccoli stems. Continue to cook a further 3 minutes, until butter has melted and aromatics are released. Add sweet soy, 2 Tbsp water and Chinese broccoli leaves and cook 2-3 minutes until leaves are wilted and vegetables are well coated with sauce.

You Plate It:

Divide rice between bowls and top with stir fried veg. Garnish with a sprinkle of sesame seeds and enjoy!