Edamame Shiitake Bowls

Ingredients

edamame frozen

6 cup

shiitake mushrooms sliced

27 oz

oil

6 tsp

soy sauce

21 tsp

salt

1 7/8 tsp

black pepper

1 1/2 tsp

rice

3 cup

broccoli finely chopped

2 1/4 cup

lemon juice

6 tsp

garlic finely chopped

12 clove

green chili finely chopped

3

red onion chopped

1 1/2 cup

curry leaves finely chopped

36

Kashmiri chili powder

3 tsp

rice vinegar

3 tbsp

maple syrup

3 tbsp

water

3 cup

cornstarch

3 tsp

green onions chopped

to taste

sesame seeds

6 tbsp

Method

1. 01Preheat oven to 400°F. Line a baking sheet with parchment. Divide edamame and mushrooms between halves. Drizzle each with 1 tsp oil and 2 tsp soy sauce, toss. Sprinkle each with 1/4 tsp salt and 1/4 tsp pepper, toss, spread evenly.
2. 02Bake 15 min. Check mushrooms. If starting to scorch, cover with parchment. Bake 10 min more, then remove mushrooms. Stir edamame, bake 15 min more until crisp.40 min
3. 03Wash rice, add to saucepan with 2 cups water and 1/4 tsp salt. Bring to boil over medium heat, reduce to low, cover, cook 8 min.
4. 04Fluff rice, stir in broccoli and lemon juice, cover, cook 2 to 3 min until rice is tender and broccoli is bright green.
5. 05Heat 1 tsp oil in skillet over medium heat. Add garlic and green chili, reduce to medium-low, cook 30 sec until garlic turns golden.
6. 06Add onion and curry leaves, increase heat to medium, add 1/8 tsp salt, cook 3 to 4 min until onions are translucent.
7. 07Add 3 tbsp soy sauce, Kashmiri chili powder, rice vinegar, and maple syrup, mix well.
8. 08Whisk cornstarch with 1 tbsp water to make slurry. Stir into sauce, bring to boil, let thicken slightly.
9. 09Add baked mushrooms to sauce, mix, simmer 1 min.
10. 10Layer rice in bowls. Top with mushroom sauce, crispy edamame, green onions, and sesame seeds.