Miso Veg with Sushi Rice and Pickled Ginger

FOR 4 SERVINGS:

• 300 g sushi rice
• 200 g green beans
• 250 g broccolini or (baby) broccoli
• 1 bok choy
• 1 clove of garlic
• 1 cm piece of root ginger
• 2 tbsp sunflower oil
• 150 g green asparagus tips
• ½ sheet Nori
• 15 g pink sliced pickled ginger
• 2 tsp toasted sesame seeds
• salt

FOR MISO SAUCE:

• 2 tbsp organic white miso paste
• 1 tbsp soy sauce
• 3 tbsp sesame oil
• 3 tbsp rice wine vinegar

→ Swiss chard is the best substitute for bok choy. You can also use napa cabbage but the texture will be different.

• Follow the instructions on the package and cook the sushi rice. Leave it to cool completely.
• For the miso sauce mix the white miso with the soy sauce, sesame oil and rice vinegar. Whisk vigorously to make a smooth sauce.
• Prepare the green beans and broccolini or broccoli and cook for 4 minutes in a pan of boiling water.
• Shred the bok choy in 2-3 cm strips. Peel the garlic and ginger and thinly slice both. In a wok, heat the sunflower oil and fry garlic and ginger for 1-2 minutes. Add the bok choy and stir-fry until it is wilted.
• Add the green beans, broccolini or broccoli, and asparagus tips. Pour the miso sauce on top of the vegetables and toss until all vegetables are covered with a thin layer of sauce. Stir-fry 2-3 minutes until all veg are cooked.
• Serve the miso veg with the sushi rice. Slice the nori into thin strips and scatter over the veg. Season to taste with a little salt, garnish with sesame seeds and serve with pickled ginger.