• Ingredients:
  • ½ cup jasmine rice
  • 1 cup water
  • 3-4 medium sized heads of bok choy cabbage
  • 5 cloves garlic, minced
  • 1 inch fresh ginger, peeled and minced
  • 2 plum tomatoes
  • 8oz package of sliced FunGuy white button mushrooms
  • 4 tablespoons light sesame oil, divided
  • pinch of salt
  • toasted sesame seeds
  • ¼ cup tandoori sauce
  • ¼ cup coconut cream
  • ¼ cup plain yogurt, divided
  • 1 lime
  • ½ cup plain yogurt, plus
  • toasted sesame seeds

This week we have a recipe that will have every FunGuy shouting for choy! Bok choy that is!  

Sautéed garlic and ginger contribute to both seared bok choy and sautéed FunGuy mushrooms in this dish. Simply serve with a spoon or two of jasmine rice, some creamy coconut tandoori sauce, and a sprinkle of crunchy toasted sesame seeds to finish it off!

DIRECTIONS:

  1. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove the pot from the heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork when ready to serve. 
  2. While the rice cooks prepare the mushrooms and bok choy. 
  3. Trim the ends of the bok choy and rinse well under running water to remove any dirt. Lay the bok choy on a cutting board and cut them in half lengthwise. Peel the garlic and ginger and mince. Rinse the tomatoes and dice into small bits. 
  4. Heat half of the sesame oil in a large sauté pan or wok over medium high heat. Once the oil is hot, add the garlic and ginger to the pan and sauté for 1 minute, or until fragrant and just starting to turn a golden brown. Add the bok choy to the pan, cut side down, and allow them to sear lightly for 2 minutes, cover to allow them to steam for 3-4 minutes, or until vibrant green, and tender but still crunchy. Sprinkle the bok choy with a pinch of salt and sesame seeds, stir again, and transfer it and half of the garlic/ginger to a bowl, covering to keep warm.
  5. Add the rest of the sesame oil to the pan and add the FunGuy mushrooms, stirring them to coat with the oil. Sauté the mushrooms 3-5 minutes or until browned. Transfer half of the mushrooms to the bok choy bowl. 
  6. Add the diced tomato to the pan with the remaining mushrooms and sauté 2 minutes. Reduce the heat to medium and stir the tandoori sauce and coconut cream into the mushrooms and tomato. Bring the sauce to a simmer and allow it to cook about 5 minutes. Stir in half of the yogurt, taste, and season with salt as needed. Turn off the heat.
  7. Spoon a bit of rice into a bowl and add some of the bok choy and mushrooms before adding the tandoori coconut and mushroom sauce on top, a dollop of yogurt, and a sprinkle of sesame seeds.

Have a Fun meal!