Shiitake Rice with Bok Choy and Thai Peanut Sauce
Sometimes simple meals are the most delicious meals, and this is one of those. If you don’t have time to make the peanut dressing or if it’s just not your thing, just add some coconut aminos teriyaki sauce on top, and it’ll be every bit as delicious!
- 900g (2lb) baby bok choy, ends trimmed
- 225g (8oz) shiitake mushrooms, sliced
- 1kg (4 cups) white or brown rice, cooked
- ¼ cup Thai Peanut Sauce (recipe follows) or coconut aminos teriyaki sauce
- 2 green onions, white and green parts sliced
- 2 tbsp chopped fresh cilantro leaves
- In a large nonstick pan, combine the bok choy and mushrooms. Cook over medium heat until softened and tender, adding a splash of water to the pan if necessary, about 3 minutes.
- Divide the rice between two bowls and top with the sauteed veggies, peanut sauce or coconut aminos, green onions, and cilantro, then serve.
Thai Peanut Sauce
Makes 5 tablespoons
- 150g (½ cup) powdered peanut butter
- 2 tbsp pure maple syrup, or 4 drops stevia
- 1 tbsp fresh lime juice
- 1 tbsp low-sodium soy sauce
- ½ tsp oil-free chili paste (I like sambal oelek; optional)
- ⅛ tsp ground ginger
- ⅛ tsp toasted sesame oil (optional)
- In a medium bowl, combine the powdered peanut butter, maple syrup, lime juice, soy sauce, chili paste (if using), ginger, and sesame oil (if using). Add 3 tablespoons water and whisk well to combine. Store in an airtight container in the refrigerator for up to 4 days.
Excerpted from Plantifully Lean. Copyright 2023, Kiki Nelson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
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