Add these speedy dinners to your weekly meal plan
Monday
GOCHUJANG-GLAZED MUSHROOM AND RICE BOWLS
PREP TIME 10 minutes
COOK TIME 30 minutes
SERVES 4
INGREDIENTS
• 300g whole grain rice, rinsed • salt • 2 tsp gochujang or sweet chilli sauce • 2 tbsp rice wine (such as Shaoxing) • 2 tbsp light soy sauce • 2 tsp sugar (1 tsp if using sweet chilli sauce) • 1 tbsp vegetable oil • 1 garlic clove, chopped • thumb-sized piece of ginger, chopped into fine strips • 2 spring onions, white parts only, cut into short strips • ½ red pepper, cut into strips • 400g assorted mushrooms (such as oyster and shiitake), large ones sliced • 50g mangetout, cut into short pieces • 2 tbsp cashew nuts • handful of coriander, to garnish
METHOD
Place the About 5 minutes before the rice is ready, mix together the gochujang (or sweet chilli sauce), rice wine, soy sauce and sugar in a small bowl. Heat the oil in a wok or frying pan over a mediumhigh heat. Add the garlic, ginger and spring onions. Fry for 1 minute until fragrant. Add the vegetables and cashews and stir-fry over a high heat for 2-3 minutes. Add the gochujang mixture and stir. Stir-fry for 1-2 minutes until all the vegetables are glazed and sticky. Divide the cooked and drained rice among bowls and top each one with a portion of the glazed veg. Garnish with coriander and serve at once.
