Teriyaki ‘duck’ bowl
For the sticky broccoli
220g Tenderstem broccoli
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp chilli flakes
For the teriyaki sauce
Thumb-sized piece of ginger, minced
50g light brown sugar
100ml soy sauce
2 tbsp mirin
1 tbsp sesame oil
1 ½ tsp garlic powder
1 tbsp rice wine vinegar
80ml orange juice
1 tbsp cornflour
For the crispy ‘duck’
220ml vegetable oil, for frying
3 tbsp cornflour
1 tsp five spice
8 large oyster mushrooms, cleaned and cut into strips
To serve
1 bag baby leaf salad
½ cucumber, cut into ribbons
1 large orange, sliced
Handful of spring onions, sliced
1 tbsp sesame seeds
● Preheat the oven to 200°C/180°C fan/ gas mark 6.
● Start by making the sticky broccoli. Place the Tenderstem on a baking tray lined with baking parchment. Drizzle over the liquid ingredients and sprinkle with the chilli flakes.
Place in the oven for 14-16 minutes. Keep an eye on the broccoli, as it will catch easily.
● To prepare the teriyaki sauce, heat a little oil in a saucepan over a medium heat. Add the minced ginger and fry for 2 minutes then stir in the brown sugar. Continue to stir until the sugar has dissolved. Add the soy sauce, mirin, sesame oil, garlic powder and vinegar and stir thoroughly, then leave to simmer over a low heat.
● In a measuring jug, combine 80ml of water with the orange juice and cornflour. Bring the teriyaki sauce to a boil, add the cornflour mixture to the pan and stir. Reduce to a simmer and stir for about 5 minutes until the sauce thickens.
● To make the crispy ‘duck’, heat the oil in a frying pan over a medium flame. Combine the cornflour and five spice in a bowl then add the mushroom strips, tossing them in the cornflour until coated. Fry the strips for 2 minutes until crispy. Place on a plate lined with kitchen towel to remove the oil or remove from the pan using a slotted spoon.
● Divide the salad leaves between two bowls and layer the cucumber ribbons and orange slices on top. Add the sticky broccoli and crispy ‘duck’ and spoon over the teriyaki sauce. Finish with the spring onions and sesame seeds.