IT’S ONLY NATURAL

HOISIN MUSHROOM BOWLS WITH PAK CHOI AND COCONUT RICE

Serves 2

EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes

basmati rice 100 g
coconut milk ½ cup
water ½ cup
sesame seeds 1 T, lightly toasted (or 50 g roughly chopped cashew nuts)
olive or coconut oil 1 T
brown mushrooms 250 g, roughly chopped
pak choi 3–4 heads, roughly chopped (or 6–8 stems Tenderstem broccoli)
edamame beans 100 g, shelled
spring onions 2, sliced diagonally, including tops
fresh coriander 1–2 T chopped, for serving
red chilli 1, thinly sliced, for serving
lime wedges, for serving

For the hoisin dressing:

hoisin sauce 2 T
fresh chilli 1 t chopped
fresh ginger 1 t grated
honey 1 t
sesame oil 1 T
soya sauce 1 T
lime juice, lemon juice or rice
vinegar 2–3 T
sea salt and freshly ground black
pepper, to taste