This forbidden rice bowl with bok choy, shiitake mushrooms, crispy vegetables and sesame-ginger sauce is all you need for an easy, healthy and filling vegetarian dinner.
Prep time: PT15M
Total time: PT60M
Rating
4.8 stars (5 reviews)
Keywords
Buddha bowl, forbidden rice bowl, rice bowl
Ingredients
150 grams (5.25 oz) shiitake mushrooms (- $2.15)
3 ½ tablespoons soy sauce or tamari (divided - $0.18)
2 ½ tablespoons rice vinegar (divided - $0.27)
1 teaspoon sugar (- $0.02)
1 teaspoon sesame oil (- $0.11)
2 baby bok choy (sliced in half lengthwise - $0.54)
1 medium carrot (in matchsticks - $0.06)
¼ of a small cabbage (shredded - $0.57)
50 grams (1.8 oz) bean sprouts (- $0.25)
6 tablespoons tahini (- $0.90)
6 tablespoons warm water (- $0.00)
2 teaspoons sambal oelek or sriracha (- $0.27)
30 gram (1 oz) chunk of ginger (peeled and minced (about 2 ½ tablespoons) - $0.15)
Remove the stems from the shiitake mushrooms and place them gill side up in a dish. In a small bowl mix together 2 tablespoons soy sauce, ½ tablespoon rice vinegar, the sugar and the sesame oil. Pour this marinade into the mushroom caps and leave to marinade while you prepare the veggies.
Heat a non-stick pan over medium high heat. Place the bok choy sliced side down and sear until just browned. Add a tablespoon or two of water to the pan and cover. Allow the bok choy to steam for a couple of minutes until bright green and the stems are tender.
Meanwhile, prepare the sauce by mixing together until smooth the remaining 1 ½ tablespoons soy sauce, 2 tablespoons rice vinegar, tahini, warm water, sambal, ginger and garlic.
Toss the mushrooms to coat in the marinade and pour out any residual water from the pan you used to cook the bok choy. Sear the mushrooms for a few minutes on both sides until brown and crispy. Pour a bit of the remaining marinade over them as you fry them.
Finally, divide the forbidden rice between two bowls and top with the vegetables. Garnish with some sliced green onions and sesame seeds, if desired, and serve with the sesame-ginger sauce.
Nutitrion
Serving Size: 1 serving
Calories: 749 kcal
Carbohydrates: 102 g
Protein: 24 g
Fat: 29 g
Saturated Fat: 4 g
Sodium: 2022 mg
Sugar: 13 g
Reviews
Amy on 2022-07-06 (5 stars): I only made the sesame ginger sauce from this recipe (so that is all I am rating) and it was 5 stars. I definitely did not use 6 T of tahini, maybe two heaping T. Added extra fresh garlic and fresh ginger and this is my new favorite sauce. I served it over white rice with sauteed bok choy, broccolini, wilted greens and tofu cubes. Yum!
Thera on 2019-12-03 (5 stars): Made this last night and I had to force myself not to eat all of it in one sitting. The sauce was sooooo goood!!! I didn't have any tahini on hand so I used peanut butter. I can't wait to make it again! Thank you for sharing.
