Hoisin Mushroom Bowls by Sarah Graham

1. Add the rice and the coconut milk to a small saucepan along with ½ cup water, bring to a boil and then simmer gently until fluffy and cooked through. Add a little extra water along the way if necessary.

2. Prepare the dressing by mixing all the ingredients together. Check for seasoning, adjust if necessary and set aside. Toast your sesame seeds if they are not already toasted. 

3. Heat 1 tbsp. oil in a large pan over medium-high heat. Cook the mushrooms for 3 – 4 minutes or until golden. Add in the pak choi and edamame beans and cook for an additional 2 minutes then remove from the heat. 

4.To serve, divide the rice between warmed bowls, top with the mushrooms and greens, add a spoonful of kimchi to each bowl and then scatter over the remaining toppings before serving immediately. 

NOTES:
•  Double the sauce and you can use it for another bowl later in the week.

•  Delicious with soba noodles and roasted salmon or trout.

•  Mix things up by using buckwheat noodles or gourgette noodles instead of rice.

•  Up the protein by adding in 150 – 200 g fried tofu or chicken breast strips.