Name: Grilled Portobello Peanut Satay with Bok Choy, Edamame & Coconut Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 baby bok choy; 1 ½ (398 ml) cans coconut milk; 3 cups edamame; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 1 ½ limes; 6 caps portobello mushrooms; brown sugar; chili-garlic sauce; curry powder; fish sauce; natural peanut butter; neutral vegetable oil; salt; soy sauce; turmeric, ground

Grilled Portobello Peanut Satay with Bok Choy, Edamame & Coconut RiceGrilled Portobello Peanut Satay with Bok Choy, Edamame & Coconut Rice — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

6 baby bok choy

1 ½ (398 ml) cans coconut milk

3 cups edamame

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

1 ½ limes

6 caps portobello mushrooms

brown sugar

chili-garlic sauce

curry powder

fish sauce

natural peanut butter

neutral vegetable oil

salt

soy sauce

turmeric, ground

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add coconut milk, water, and salt; bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, juice limes into a small bowl.

Peel and mince ginger. Add to the bowl with the lime juice along with peanut butter, water, sugar, fish sauce, soy sauce, chili-garlic sauce, turmeric, and curry powder. Whisk to combine the satay sauce.

Remove stems from portobello mushrooms and carefully scrape out the gills; medium dice. Place in a large bowl, add half of the satay sauce, and stir to coat. (Reserve remaining sauce for serving.)

Preheat a grill pan or regular skillet over medium-high heat.

While the pan heats up, thread mushrooms onto skewers and place on a large plate. (Alternatively, you can cook the mushroom pieces directly on the grill pan without using skewers.)

Once the pan is hot, working in batches, add mushrooms and grill, flipping once, until tender and charred 3-4 minutes. Return to the plate.

Meanwhile, place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Place oil, chili-garlic sauce, fish sauce, and soy sauce in another large bowl. Whisk to combine the spicy marinade.

Trim and cut bok choy in half lengthwise. Add to the bowl with the spicy marinade and gently toss to coat.

When the mushrooms are done, working in batches, add bok choy to the grill, and cook, flipping once, until tender and charred 3-4 minutes. Once done, add to the plate with the mushrooms. (Reserve any leftover marinade in the bowl for serving.)

To serve, divide coconut rice, bok choy, edamame, and mushroom skewers between plates. Drizzle reserved satay sauce over mushrooms and reserved spicy marinade over bok choy. Enjoy!

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