This mushroom and bok choy spread may look a little fancy, but it’s quite simple to throw together. It took me about 20 minutes (I did have left over brown rice in the fridge–always a lifesaver!) Although I ate this dish by myself (eating alone is chic, you know), I can see it being the perfect entrée for a lunch-in with friends. At once healthy and satisfying with a little Asian-inspired flair, it will give you that “gourmet-cooking-is-so-easy-for-me” vibe (there are worse vibes to give off!).
Mushroom & Bok Choy Spread with Tahini Sauce
Tahini Sauce Ingredients:
1 tbl. sesame tahini
4 tsp. lemon juice (about half a lemon; lime may be subsituted)
1 tsp. tamari or soy sauce
1 tsp. water
This sauce can be further thinned with water to make an excellent salad dressing.
Main Spread Ingredients:
1 tsp. coconut oil
1/2 onion, finely chopped
2 gloves garlic, minced
1/2 inch ginger root, peeled and minced
1 cup baby bella mushrooms, roughly chopped
1 cup brown rice
2-4 leaves bok choy (depending on how much bok choy you’d like!)
1 green onion, sliced into 1/4″ rounds
1/2 carrot, spiralized for garnish (optional, but so much fun!)
salt and pepper to taste
Other possible garnishes: toasted sesame seeds, bean sprouts, & chopped cashews or peanuts.
1. Prepare your tahini sauce by whisking all of the sauce ingredients together. If the sauce seems too thick to easily drip over entrée, mix in another tsp. of water.
2. Warm coconut oil in a large frying pan or wok at medium heat. Once translucent, add garlic and ginger and stir for another minute. Add mushrooms, stirring frequently for about five minutes.
3. Stir in rice. You may simply warm the rice or stir-fry it.
4. Remove the large white base from each bok choy leaf. Gently steam the leaves for about 1 minute–no longer. Transfer to plates immediately and spread leaves out so they create a base for the rice and vegetable mixture.
5. Transfer rice and vegetable mixture to the center of the leaves. Artfully (if possible) drip tahini sauce over the entrée. Garnish with spiralized carrots and chopped green onion.
More Recipes: Spicy Garlic Tofu Stir Fry
Tofu and Mushroom Ssam with Swiss Chard
Gluten Free Spiralized Zucchini Pasta Primavera
Photos: Mary Hood