Mushroom Edamame Stir-Fry

• Jasmine Rice(250 g)
• Mushroom(400 g)
• Edamame(250 g)
• Bok Choy(2)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Soy sauce(3 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Sesame seeds(1 tbsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook on low until tender.

   ~12 min

2. 2

   While the rice cooks, slice the {Mushroom}, trim and chop the {Bok Choy}, mince the {Garlic}, and grate the {Ginger}. In a small bowl, stir together {Soy sauce}, {Honey}, {Sesame oil}, and {Cornstarch}.

   ~10 min

3. 3

   Heat {Vegetable oil} in a large wok or skillet over high heat. Add the {Mushroom} and stir-fry until golden at the edges and their moisture has mostly cooked off.

   ~5 min

4. 4

   Add the {Edamame}, {Bok Choy}, {Garlic}, and {Ginger}. Stir-fry until the bok choy is just wilted and the edamame is heated through. Season with {Salt} and {Black pepper}.

   ~4 min

5. 5

   Stir the sauce again, then pour in the {Soy sauce} mixture. Toss for 1–2 minutes until glossy and lightly thickened, coating the vegetables evenly.

   ~2 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the stir-fry and finish with {Sesame seeds} if using.

   ~1 min