1 tablespoon of sesame oil
1 tablespoon of minced ginger
2 large cloves of garlic, peeled and minced
red chilli (to taste), cut in half lengthways and sliced finely
½ cup hoisin sauce
1 tablespoon of soft brown sugar (or agave)
2 tablespoons of mirin
1 bunch of bok choy, washed well and ends trimmed
1 bunch of asparagus, woody ends removed
handful of Chinese broccoli, ends trimmed
good handful of green beans, top and tailed
1 bunch of spinach, washed well, ends trimmed
handful of almonds
1 cup of glutinous rice (I get mine from my local Asian grocer). Otherwise steamed basmati or brown rice goes beautifully with this dish too.
Cook the rice as per packet instructions
Heat the oil in a wok (or large pot), gently sauté the garlic, ginger and chilli.
Add the hoisin, sugar and mirin. Stir till the sugar is dissolved and all ingredients are well combined.
Steam your vegetables. I just barely cook my veg. I like it quickly coloured but super crisp. I do my asparagus and Chinese broccoli 1st for a minute or so and then I add my beans for another minute or so and finally my bok choy and spinach.
Reheat the sauce, add the veg and toss it through the sauce. Throw in your almonds.
Serve with rice.
Time: Approx 30 minutes
Freezing: Not recommended
Notes: You could cook your vegetables in the wok, but I prefer not to because my sauce reduces too much so just gently steam them and add them once cooked.