We recently got our hands on the BOSH! recipe book and we are smitten! There are some super recipes in there and they are so easy to make. We made their Nice Spice Rice and just have to share it.

We did add in a few ingredients, like mushrooms, bean sprouts and wine, along with cheating a little when it came to the ginger and garlic. Give it a try – there will be no leftovers, we can promise you that!

(Serves 3-4)

You’ll need:

100g kale
20g fresh coriander
2 large garlic cloves*
5cm piece of fresh ginger*
I large fresh red chilli*
5 spring onions
1 red pepper
1 tablespoon coconut oil
1 tablespoon toasted sesame oil
25ml maple syrup
4 tablespoons light soy sauce
80g baby corn
60g small asparagus shoots
80g sugar snap peas
80g baby broccoli
120g smooth peanut butter
30ml water
500g cooked basmati rice (we used jasmine rice)
Mushrooms (optional)
Bean sprouts to garnish (optional)
A splash of white wine (optional but recommended!)

Here’s how:

  1. Chop the kale and coriander and set aside.
  2. Peel and finely slice the garlic.
  3. Peel the ginger (scrape off skin with a spoon) and finely slice.
  4. Remove stem from chilli, cut in half lengthways and remove the seeds (if you prefer a milder flavour).
  5. Finely chop the chilli and spring onions.
  6. Cut pepper in half, remove stems and seeds and chop into bite-sized chunks, along with the rest of the vegetables.
  7. Measure out the oils, syrup and soy sauce into suitable containers, ready to use.
  8. Add coconut oil to a wok and stir until melted.
  9. Add the toasted sesame oil and let it infuse into the coconut oil.
  10. Add garlic and ginger and stir them around for about 1-2 minutes.
  11. Add chopped chilli and spring onions and stir until onions have softened.
  12. Pour in maple syrup and soy sauce and stir.
  13. Add corn, asparagus and red pepper and stir for about a minute (you can add the mushrooms now too).
  14. Throw in sugar snap peas and broccoli and stir for another minute.
  15. Add the peanut butter and water to the pan and stir until all vegetables are well covered.
  16. Add the kale and stir until it is slightly wilted.
  17. Turn the heat down to low, taste and season with salt if necessary.
  18. Add the cooked rice and fold it into the vegetables for two minutes.
  19. Sprinkle over the coriander and briefly stir through (here’s where we added a dash of wine!)
  20. Serve immediately with fresh lime wedges and Sriracha sauce on the side if using. (We skipped that and added bean sprouts on top)

*We just added a few teaspoons out of tubs of crushed ginger and crushed garlic & chilli.

 

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