Sesame-Ginger Glazed Mushrooms With Edamame Rice Recipe

About this recipe

A savory and nutrient-packed dish featuring glazed mushrooms, tender edamame, and fragrant rice, all brought together with the rich flavors of sesame and ginger.

Ingredients

• 100 G Hapi Dry Roasted Edamame 100g
• - Imperial Elephant Jasmine Fragrant Rice
• 160 Ml Cj Bibigo Sesame Oil
• - Ginger - 100g
• 1 Bunch Spring Onions 1 Bunch
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Schwartz Sesame Seeds
• 250G Mushroom Button 250G
• - Kikkoman Soy Sauce
• 50G Black Garlic Cloves, 50G
• 400G Whole Chickpeas In Water
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Rinse the jasmine rice thoroughly under cold water and cook it according to package instructions.
2. 2. While the rice cooks, clean and slice the mushrooms into even pieces for uniform cooking.
3. 3. Heat sesame oil in a skillet over medium heat, then add minced garlic and grated ginger, sautéing until aromatic.
4. 4. Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 6-8 minutes until they release their moisture and start to brown.
5. 5. In a small bowl, mix soy sauce, rice vinegar, cornstarch, and water until smooth, then pour the mixture over the mushrooms.
6. 6. Stir the mushrooms to coat them evenly in the sauce and cook for 2-3 minutes until the glaze thickens and becomes glossy.
7. 7. In a separate pot, blanch the edamame in boiling water for 3 minutes, then drain and set aside.
8. 8. Once the rice is cooked, fluff it with a fork and gently mix in the blanched edamame for added texture and protein.
9. 9. Slice the spring onions thinly and sprinkle them over the glazed mushrooms for a fresh, crisp garnish.
10. 10. Serve the edamame rice in bowls, topped with the sesame-ginger glazed mushrooms and a sprinkle of sesame seeds.