Chinese Cabbage and Shiitake Rice Bowl

• 160 g Jasmine rice
• 320 ml Water
• 350 g Napa cabbage
• 150 g Shiitake mushrooms
• 15 g Ginger root
• 2 cloves Garlic
• 1 ½ tbsp Sesame oil
• 2 tbsp Light soy sauce
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the jasmine rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 5 minutes.
2. Meanwhile, slice the napa cabbage into bite-sized pieces and slice the shiitake mushrooms. Peel and finely grate the ginger, and finely chop the garlic. Thinly slice the spring onion.
3. Heat the sesame oil in a wok over medium-high heat, then stir-fry the mushrooms for 2 minutes until glossy and starting to colour. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the cabbage and stir-fry for 3 to 4 minutes until wilted but still a little crisp.
4. Stir in the light soy sauce and cook for 30 to 60 seconds so it coats the vegetables. Divide the rice between two bowls and spoon the stir-fry on top. Finish with spring onion and roasted sesame seeds.

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