Ingredients:
2 tablespoons oil
14 oz large oyster mushrooms
salt, to taste
6 heads baby bok choy
7 oz tenderstem broccoli
1 red chili, thinly sliced
1/2 tablespoon oil
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon rice syrup
jasmine rice
green onion, sliced
sesame seeds
lime wedges
Toss oil, mushrooms, and salt together. Bake at 400 until they are golden.
Meanwhile, sauté vegetables in a wok with the oil and add soy sauce, sriracha, and rice syrup.
Serve mushrooms and stir fry over rice, sprinkled with green onion, sesame seeds, and a wedge of lime.
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