Name: Asian greens with makrut lime rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 litre (4 cups) cold water; 2 cup (400g) white long-grain rice; 4 fresh makrut lime leaves, shredded; 4 centimetre piece fresh ginger (20g), chopped coarsely; 2 fresh long red chillies, chopped coarsely; 1 tablespoon sesame oil; 1 brown onion (200g), sliced thickly; 200 gram green beans, trimmed; 300 gram baby buk choy, quartered lengthways; 100 gram snow peas, trimmed; 150 gram oyster mushrooms, halved; 100 gram enoki mushrooms, trimmed; 1/3 cup (80ml) lime juice; 2 tablespoon japanese soy sauce; 1/4 cup coarsely chopped fresh coriander

Ingredients

1 litre (4 cups) cold water

2 cup (400g) white long-grain rice

4 fresh makrut lime leaves, shredded

4 centimetre piece fresh ginger (20g), chopped coarsely

2 fresh long red chillies, chopped coarsely

1 tablespoon sesame oil

1 brown onion (200g), sliced thickly

200 gram green beans, trimmed

300 gram baby buk choy, quartered lengthways

100 gram snow peas, trimmed

150 gram oyster mushrooms, halved

100 gram enoki mushrooms, trimmed

1/3 cup (80ml) lime juice

2 tablespoon japanese soy sauce

1/4 cup coarsely chopped fresh coriander

Method

Combine the water, rice, lime leaves, ginger and chilli in large saucepan with a tight-fitting lid; bring to the boil. Reduce heat; cook, covered, about 12 minutes or until all water is absorbed and rice is tender. Do not remove lid or stir rice during cooking time. Remove from heat; stand, covered, 10 minutes. Fluff rice with a fork.

Meanwhile, heat half the oil in wok; stir-fry onion until soft. Add beans; stir-fry until tender. Add buk choy, snow peas and mushrooms; stir-fry until buk choy wilts. Add juice, sauce, coriander and remaining oil; stir-fry to combine. Season to taste.

Serve stir-fry with rice.

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