“The Everything I’ve Learnt So Far” Stir Fry

Serves 4

Time 30 minutes

Ingredients

2 tbsp coconut oil

100g enoki mushrooms

100g shimeji mushrooms

4 cloves garlic, finely sliced

1 bunch baby bok choy, sliced

1 bunch of Chinese broccoli, sliced

½ cup spring onion, finely sliced, plus extra for garnish

1 cup tinned black beans, drained and rinsed

250g basmati & wild rice, cooked according to packet instructions

½ cup kimchi, chopped

1 tbsp black and white mixed sesame seeds, toasted

Stir-fry sauce

2 tbsp gochujang

2 tbsp honey

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp rice vinegar

1 tsp ginger, grated

4 cloves of garlic

Method

Mix all stir-fry sauce ingredients together in a bowl and set aside.

Heat the coconut oil in a large wok over high heat. Add both mushrooms and stir fry for 2 minutes. Add the garlic, bok choy, Chinese broccoli, and spring onion, and stir-fry for another 2-3 minutes.

Add the black beans, rice, and kimchi, and continue stir-frying for 2 minutes, or until heated through.

Pour in the sauce and toss to coat, then cook for 1 more minute. Serve topped with sesame seeds and extra spring onion.