MISO VEGETABLES WITH POUNDED RICE SALAD

SERVES 4

PREP + COOK TIME: 30 MIN

FOR THE POUNDED RICE SALAD

• ¼ cup (55g) sushi rice

• 1 large (350g) yellow sweet pepper, sliced finely

• 1 large (350g) red sweet pepper, sliced finely

• ½ cup loosely packed coriander leaves

• ½ cup loosely packed mint leaves

• 1 cup (100g) bean sprouts

• 2 tbsp sesame seeds, toasted

FOR THE MISO SAUCE

• ¼ cup (60g) white miso

• ¼ cup (60ml) rice vinegar

• 1 tbsp honey

• 1 tsp finely chopped pickled ginger

• 1 tbsp pickled ginger juice

• ½ tsp dried chilli flakes

• 2 tbsp sesame oil

• 4 king brown mushrooms, trimmed, quartered lengthways

• 170g asparagus, trimmed, halved lengthways

• 6 green onions, trimmed, sliced thinly

• 400g enoki mushrooms, trimmed

1. To make the pounded rice

salad: Heat a large frying pan over medium heat, add the rice; stir continuously for 4 minutes or until the rice is lightly golden and toasted. Grind the toasted rice in a mortar and pestle to a fine powder. Place the ground rice in a bowl with the remaining ingredients; stir to combine.

2. To make the miso sauce:

Whisk the ingredients in a small bowl; season.

3. Heat a wok over mediumhigh heat. Add the sesame oil and king brown mushrooms; stir-fry the asparagus and green onions for 2 minutes; transfer to a tray. Stir-fry the enoki mushrooms for 30 seconds or until heated through; transfer to a tray. 4. To assemble: Add the miso sauce and stir-fried ingredients to the rice and stir to combine.