Jane's Delicious Garden Blog


One Dish Deliciousness

Posted in Garden Diary by Jane Griffiths on the May 30th, 2020

I love making one bowl meals.

Tonight’s meal:

Coconut and Asian Lime Rice surrounded by:

Sweet Potato and Chilli Cashew Nut

Teriyaki Mushrooms and Sweetcorn

Stir-fried Bok Choy with garlic

Hoisin and Ginger Steak slices

Coconut and Asian Lime Rice

Mix half a cup of desiccated coconut and about five Asian lime leaves with one cup of Basmati rice. Add a pinch of salt and cook in a little more water than you normally would.

Hoisin and Ginger Steak slices

Season a thick-cut free-range rib-eye steak with salt and pepper. Leave to sit while you cook the sweet potato. Put hoisin sauce and chopped ginger into a small saucepan and simmer. Add soy sauce and rice vinegar to taste. Simmer until thickens.

Cook steak over medium-high heat in a cast iron pan, covered, turning once until it is cooked medium rare. Leave to rest, then slice and toss with the hoisin sauce.

Teriyaki Mushroom and Sweetcorn

Stir fry baby sweetcorn and mushrooms, toss with teriyaki sauce.

Sweet Potato and Chilli Cashew Nut

Slice sweet potato into small cubes and sauté until just browned. Add cashew nuts and continue until they are also browned and the sweet potato is tender. Add salt, crushed hot dry chilli and a good squeeze of lime.

Stir-fried Bok Choy with garlic

Stir-fry chopped garlic for about 30 seconds. Add roughly chopped bok choy and stir fry til just wilted.

Serve the rice in the middle of the bowl with the other ingredients around the sides. Sprinkle with chopped spring onion.