Asian greens with sticky sesame infused rice

Prep: 20 mins
Cook: 20 mins
Asian greens with sticky sesame infused rice
Super health food done the Japanese way, offering a lovely side dish with a difference.

For the sauce

2 tbsp brown miso paste (in Asian supermarkets)

1 tbsp mirin (in Asian supermarkets)

1 tbsp rice wine vinegar

1 tbsp soft brown sugar

2 tsp finely grated ginger

1 red chilli, deseeded and diced

1 tbsp caster sugar

140g sushi rice (in larger supermarkets or Asian supermarkets) * normal white rice would work fine

1 tbsp sesame seeds, toasted

1 tsp sesame oil

1 tbsp sunflower oil

250g long-stemmed broccoli, such as Tender stem or purple sprouting

90g pack baby pak choi, each halved lengthways

6 spring onions, halved lengthways

Mix together all the sauce ingredients with 1 tablespoon of water in a bowl and set aside.

Bring a large pan of water to the boil with the caster sugar and ½ teaspoon of salt.

Add the rice and cook according to the instructions then drain well and return to the pan.

Sprinkle over the sesame seeds and sesame oil, then cover and set aside.

Heat the sunflower oil in a wok or large pan until very hot, then add in the broccoli and stir-fry for 2-3 minutes until just tender, adding splashes of water occasionally to help steam.

Add the pak choi and spring onions, and stir-fry for 30 seconds then stir in the sauce and cook for a further 1-2 mins, stirring constantly.

Combine both the rice and vegetables together and serve directly.


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Vegetables, Rice, Sugar, Chilli, Seeds

Recipe Type
Healthy, Vegetarian


Special Info

Level of Difficulty

Use a light soy sauce to replace the sauce mixture if you do not have an Asian supermarket nearby.

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