This forbidden rice bowl with bok choy, shiitake mushrooms, crispy vegetables and sesame-ginger sauce is all you need for an easy, healthy and filling vegetarian or vegan dinner.
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Sesame-Ginger Forbidden Rice Bowl

This forbidden rice bowl with bok choy, shiitake mushrooms, crispy vegetables and sesame-ginger sauce is all you need for an easy, healthy and filling vegetarian dinner.
Prep Time15 mins
Rice cooking45 mins
Course: Main Course
Total Price: $6.42
Price per Serving: $3.21
Servings: 2
Calories: 749kcal

Ingredients

  • 150 grams (5.25 oz) shiitake mushrooms - $2.15
  • 3 ½ tablespoons soy sauce or tamari divided - $0.18
  • 2 ½ tablespoons rice vinegar divided - $0.27
  • 1 teaspoon sugar - $0.02
  • 1 teaspoon sesame oil - $0.11
  • 2 baby bok choy sliced in half lengthwise - $0.54
  • 1 medium carrot in matchsticks - $0.06
  • ¼ of a small cabbage shredded - $0.57
  • 50 grams (1.8 oz) bean sprouts - $0.25
  • 6 tablespoons tahini - $0.90
  • 6 tablespoons warm water - $0.00
  • 2 teaspoons sambal oelek or sriracha - $0.27
  • 30 gram (1 oz) chunk of ginger peeled and minced (about 2 ½ tablespoons) - $0.15
  • 1 clove of garlic minced - $0.08
  • 3 cups cooked forbidden rice from 1 cup dried - $0.70
  • 1 green onion sliced (optional) - $0.10
  • 1 teaspoon sesame seeds optional - $0.07

Instructions

  • Remove the stems from the shiitake mushrooms and place them gill side up in a dish. In a small bowl mix together 2 tablespoons soy sauce, ½ tablespoon rice vinegar, the sugar and the sesame oil. Pour this marinade into the mushroom caps and leave to marinade while you prepare the veggies.
  • Heat a non-stick pan over medium high heat. Place the bok choy sliced side down and sear until just browned. Add a tablespoon or two of water to the pan and cover. Allow the bok choy to steam for a couple of minutes until bright green and the stems are tender.
  • Meanwhile, prepare the sauce by mixing together until smooth the remaining 1 ½ tablespoons soy sauce, 2 tablespoons rice vinegar, tahini, warm water, sambal, ginger and garlic.
  • Toss the mushrooms to coat in the marinade and pour out any residual water from the pan you used to cook the bok choy. Sear the mushrooms for a few minutes on both sides until brown and crispy. Pour a bit of the remaining marinade over them as you fry them.
  • Finally, divide the forbidden rice between two bowls and top with the vegetables. Garnish with some sliced green onions and sesame seeds, if desired, and serve with the sesame-ginger sauce.

Nutrition

Calories: 749kcal | Carbohydrates: 102g | Protein: 24g | Fat: 29g | Saturated Fat: 4g | Sodium: 2022mg | Potassium: 1017mg | Fiber: 15g | Sugar: 13g | Vitamin A: 206.5% | Vitamin C: 126.9% | Calcium: 28.9% | Iron: 33.8%