Pineapple and Bok Choy Rice Bowl

• 150 g Jasmine rice
• 300 ml Water
• 250 g Bok choy
• 200 g Pineapple, ripe
• 2 cloves Garlic
• 15 g Ginger root
• 3 tbsp Light soy sauce
• 1 piece Lime
• 2 tsp Toasted sesame oil
• 1 tbsp Vegetable oil
• 2 pieces Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the jasmine rice until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave, covered, for 5 minutes.
2. Meanwhile, trim the bok choy and separate the leaves; slice any thicker stems so they cook evenly. Cut the pineapple into bite-sized chunks. Finely grate the ginger and finely chop the garlic.
3. In a small bowl, stir together the light soy sauce, the juice of the lime, and the toasted sesame oil. Set aside so the flavours meld while you stir-fry.
4. Heat the vegetable oil in a wok over medium-high heat. Add the garlic and ginger and stir-fry for 20 to 30 seconds until fragrant. Add the bok choy stems first and cook for 1 minute, then add the leaves and cook for 1 to 2 minutes until just wilted but still bright.
5. Add the pineapple and toss for 30 to 60 seconds to warm through without breaking it up. Pour in the soy-lime-sesame sauce and stir-fry for 30 seconds so everything is glossy. Take off the heat.
6. Fluff the rice and divide between two bowls. Spoon over the bok choy and pineapple, then scatter with sliced spring onion and roasted sesame seeds. Serve straight away while warm.

Made this recipe? Rate it — a comment is optional.