Ingredients:
- Jasmine rice
- Garlic
- 1 tbsp Olivani
- Ginger & lemongrass paste
- 1 red onion
- 1 carrot
- 1/2 telegraph cucumber
- Rice wine vinegar
- 1 tspn white sugar
- Long green beans
- Asian greens (bok choy)
- Vegan teriyaki sauce
- Panko bread crumbs
- 1 tin Banana Blossom
- Olive oil
- Salt & pepper
- Chopped peanuts
Method:
- In a saucepan, melt butter. Add garlic and sautē until golden. Add rice and water and bring to boil. Simmer for 5 mins and then turn element off, leaving lid on. Rice will absorb water whilst you prepare the remainder of the dish.
- In a small bowl, add a generous dash of Rice Wine Vinegar, white sugar and stir. Slice red onion thinly and add to vinegar mix. Top up with enough water to cover the onion. Stir and leave to 'pickle' whilst you are preparing remainder of dish.
- Slice the carrot thinly, cut the ends of the beans off, wash and slice the Asian greens.
- In a fry pan heat a dash of olive oil and lightly cook vegetables. Add the lemongrass and ginger paste and stir through thoroughly. Set aside.
- Open the tin of Banana Blossom and drain using a sieve.
- Dust the Banana Blossom in flour, then spray lightly with cooking oil and dip into panko breadcrumbs.
- Wipe frypan and heat a generous amount of Olive Oil. Fry crumbed Banana Blossom, until golden on each side. Drain on a paper towel/oven rack to absorb excess oil.
- Drain vinegar mixture from onion.
- Pack a small dish with the rice and turn over into a mound on the plate.
- Top with lemongrass and ginger vegetables and Banana Blossom.
- Garnish with chopped peanuts and season with salt and pepper.
