Sticky Sesame Teriyaki Broccolini Bowl

• servings: 2
• active time: 30 min
• total time: 30 min

Ingredients

Base & veggies

• 150 g basmati rice

• 175 g Garden Gourmet Vegan Lightly Roasted Pieces

• 200 g broccolini

• 150 g shiitake mushrooms, sliced

• 1 small spring onion, thinly sliced (for topping)

• 40–50 g bean sprouts

• 1½ tbsp olive oil

• 1–2 tbsp sesame seeds

• 2 tbsp crispy onions

Teriyaki sauce

• 4 tbsp soy sauce

• 2 tbsp water

• 1 tbsp honey or brown sugar

• 1 tsp rice vinegar or apple cider vinegar

• 1 tsp cornstarch

• 1½ tbsp cold water (to mix with the cornstarch)

Directions

1. Cook the basmati rice in lightly salted water according to the package instructions and keep warm.

2. In a small bowl, whisk together soy sauce, 2 tbsp water, honey (or sugar) and vinegar; in another small bowl, mix the cornstarch with 1½ tbsp cold water to make a smooth slurry and set both aside.

3. Heat about half of the olive oil in a wok or large pan over medium-high heat, add the vegan pieces and fry until golden and heated through, then remove them from the pan.

4. In the same pan, add the remaining olive oil, stir-fry the broccolini for a few minutes until bright green and slightly tender, then add the shiitake and cook until the mushrooms are soft.

5. Pour the teriyaki sauce into the pan, bring to a simmer, stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens; taste and adjust with a bit more soy sauce or honey if needed.

6. Divide the rice between two bowls, spoon the teriyaki and broccolini on top, add vegetarian pieces and then finish with bean sprouts, a light sprinkle of the remaining spring onion, sesame seeds and crispy onions.

Nutrition

• Serving Size: 1
• Calories: 720kcal
• Total Fat: 26g
• Total Carbohydrate: 88g
• Protein: 36g