MISO VEGETABLES WITH POUNDED RICE SALAD

Prep time 20 mins Cooking time 10 mins Serves 4

INGREDIENTS

2 tbsp sesame oil

4 king brown mushrooms, trimmed, quartered lengthways 170g asparagus, trimmed, halved lengthways

6 green onions (scallions), trimmed, sliced thinly 400g enoki mushrooms, trimmed

POUNDED RICE SALAD

55g sushi rice

350g yellow bell pepper, finely sliced finely

350g red bell pepper, finely sliced

½ cup loosely packed coriander leaves

½ cup loosely packed Vietnamese mint leaves 100g bean sprouts

2 tbsp sesame seeds, toasted MISO SAUCE

60g white (shiro) miso 60ml rice vinegar 1 tbsp honey

1 tbsp finely chopped pickled ginger

1 tbsp pickled ginger juice ½ tsp dried chilli flakes

METHOD

To make pounded rice salad, heat a large frying pan over medium heat, add rice; stir continuously for 4 mins or until rice is lightly golden and toasted. Grind toasted rice in a mortar and pestle to a fine powder. Place ground rice in a medium bowl with remaining ingredients; stir to combine.

To make pounded miso sauce, whisk ingredients in a small bowl; season.

Heat a wok over medium high heat. Add sesame oil and king brown mushrooms; stir-fry for 5 mins. Transfer to a tray. Stir-fry asparagus and green onions for 2 mins; transfer to tray. Stir-fry enoki mushrooms for 30 seconds or until heated through; transfer to tray. Serve vegetables topped with miso sauce and rice salad.