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Daikon radish and bok choy stir fry

Kevin Van Paassen/The Globe and Mail

This is a favourite accompaniment of mine for Asian dishes or simple grills to give them a punch.

Servings: 4

Fiery rice

1 1/2 cups Thai jasmine rice

1 cup chopped onions

1 cup chopped red pepper

1 1/2 cups chopped shiitake mushroom

1 tbsp soy sauce

1 tsp Sriracha

2 tsp grated lime zest

Salt to taste

Pinch of sugar


Cook rice according to package directions. Spread onto a baking sheet and let cool.

Heat oil in a skillet or wok over high heat. Add onions, peppers and mushrooms and stir-fry until vegetables are tender, about 3 minutes.

Stir in rice and stir-fry until the vegetables are incorporated. Add soy, Sriracha and lime zest and stir until rice is coated and heated through. Season with salt and a pinch of sugar.

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