Bok Choy and Mushroom Rice Bowl
Ingredients
- 1/2 white onion
- 3 garlic cloves
- 2 heads of Bokchoy
- Coconut aminos
- 200g punnet of mushrooms
- Brown rice
Satay sauce
- 2 tablespoons peanut butter
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- pinch of chili flakes
Preparation
Prepare the satay sauce by mixing the ingredients until smooth.
Cook the brown rice according to package instructions.
Sauté the onion and garlic until caramelized.
Add the stems of bok choy and sliced mushrooms to the pan and fry with a splash of coconut aminos.
After 10 minutes, add the bok choy leaves and cook until wilted.
Serve the vegetable mixture over the brown rice and top with the satay sauce.
