Hoisin mushrooms with spring onion and sesame pak choi

Hoisin mushrooms with spring onion and sesame pak choi

It’s been a couple of weeks since I’ve posted anything- things always seem to get quite busy around this time of year which I love, but I’ve come to realise that in order to enjoy the Christmas season, planning should be involved. I managed to get the majority of my Christmas shopping done in November this year which is unusual for me and I have to say, it takes a whole lot of stress off. Now that I don’t have to plan in the time and money for presents this December, I can use to time to enjoy the festivities, and save the money for that pretty little party dress I’ve had my eye on. I’ve also been spending my time conjuring up new Christmas recipes which you’ll definitely be seeing over the next month on the blog, but not yet… The recipe below is not one of a festive nature, but boy does it taste good!

Now, I’ve always had a thing for hoisin sauce. It’s literally my favourite flavour in Asian cooking, striking that perfect, delectable balance between salty and sweet. The deep flavour and heartiness of mushrooms is something that pairs really well with hoisin, add in some chilli for spice and spring onions for crunch and it’s the perfect combination.

Finally I also must mention the pak choi… I hadn’t actually ever cooked with pak choi until about a year ago when I realised it’s a great green to cook with, as it’s got a beautiful flavour and crunch to it. I cooked mine with a little bit of sesame oil for taste, then added a sprinkling of sesame seeds for texture and well, aesthetic… enjoy!

Ingredients (serves 2):

300g mushrooms

6 spring onions

1 red chilli

1 thumb sized piece ginger

3 cloves garlic

100ml rich hoisin sauce (I use Blue Dragon)

2 tbsp sesame oil

250g pak choi (2 small pak chois)

1 cup brown rice

1 tbsp sesame seeds

 

Method:

  1. Start by putting the rice on. Put the rice in a sauce pan along with 2 cups of boiling water. Bring to the boil, then reduce to a simmer for 35-40 minutes with the lid on. Season with salt to taste.
  2. To make the mushrooms, finely slice the chilli, ginger and garlic. Slice the spring onions then set half of them aside for serving. Put the other half of the spring onions in a large frying pan along with the chilli, ginger, garlic and 1 tbsp of sesame oil. Fry on a medium to high heat for 5-6 minutes, stirring to make sure things don’t stick or burn.
  3. Slice the mushrooms then add them to the pan and continue to cook for a further 5-6 minutes, or until the mushrooms have reduced in size and released their water.
  4. While the mushrooms cook, chop off the non-leafy ends of the pak chois so that the leaves all become separate. Heat 1 tbsp of sesame oil in a large frying pan, then add the pac choi leaves and fry on a medium heat for 3 minutes, stirring occasionally.
  5. Add the hoisin sauce to the mushrooms and cook for a minute or so, just so that the sauce heats through.
  6. Serve the hoisin mushrooms in a bowl with the rice, pac choi, left over spring onions and a sprinkling of sesame seeds.


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