Jasmine rice is loaded with pak choi leaves and topped with crunchy green beans and pops of edamame beans. Dressed up with creamy guacamole and a super tasty miso dressing. Garnished with slivers of pickled ginger and mixed sesame seeds. Sounds incredible, right?
Crunchy Greens & Miso Dressing
Crunchy Greens & Miso Dressing
with jasmine rice, guacamole & pickled ginger
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Asian Dressing
- ButtaNutt Macadamia Nut Yoghurt
- Edamame Beans
- Fresh Ginger
- Green Beans
- Guacamole
- Jasmine Rice
- Miso Paste
- Mixed Sesame Seeds
- Pak Choi
- Pickled Ginger
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
PREPARATION STATION
Trim the pak choi base, separate the leaves and rinse thoroughly. Rinse, trim and halve the green beans. Drain and roughly slice the pickled ginger. Peel and grate the ginger.
NOT YOUR AVERAGE RICE
Rinse the rice and place in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and garnish with the pickled ginger. Wow, Chef!
Pak Choi - 100g
Green Beans - 80g
Pickled Ginger - 15g
Fresh Ginger - 10g
Jasmine Rice - 75ml
Asian Dressing - 25ml
Miso Paste - 5ml
ButtaNutt Macadamia Nut Yoghurt - 40ml
Mixed Sesame Seeds - 5ml
Edamame Beans - 50g
Guacamole - 1 unit
PREPARATION STATION
Trim the pak choi base, separate the leaves and rinse thoroughly. Rinse, trim and halve the green beans. Drain and roughly slice the pickled ginger. Peel and grate the ginger.
NOT YOUR AVERAGE RICE
Rinse the rice and place in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and garnish with the pickled ginger. Wow, Chef!
Pak Choi - 200g
Green Beans - 160g
Pickled Ginger - 30g
Fresh Ginger - 20g
Jasmine Rice - 150ml
Asian Dressing - 50ml
Miso Paste - 10ml
ButtaNutt Macadamia Nut Yoghurt - 80ml
Mixed Sesame Seeds - 10ml
Edamame Beans - 100g
Guacamole - 1 unit
PREPARATION STATION
Trim the pak choi base, separate the leaves and rinse thoroughly. Rinse, trim and halve the green beans. Drain and roughly slice the pickled ginger. Peel and grate the ginger.
NOT YOUR AVERAGE RICE
Rinse the rice and place in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and garnish with the pickled ginger. Wow, Chef!
Pak Choi - 300g
Green Beans - 240g
Pickled Ginger - 45g
Fresh Ginger - 30g
Jasmine Rice - 225ml
Asian Dressing - 75ml
Miso Paste - 15ml
ButtaNutt Macadamia Nut Yoghurt - 125ml
Mixed Sesame Seeds - 15ml
Edamame Beans - 150g
Guacamole - 2 units
PREPARATION STATION
Trim the pak choi base, separate the leaves and rinse thoroughly. Rinse, trim and halve the green beans. Drain and roughly slice the pickled ginger. Peel and grate the ginger.
NOT YOUR AVERAGE RICE
Rinse the rice and place in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and garnish with the pickled ginger. Wow, Chef!
Pak Choi - 400g
Green Beans - 320g
Pickled Ginger - 60g
Fresh Ginger - 40g
Jasmine Rice - 300ml
Asian Dressing - 100ml
Miso Paste - 20ml
ButtaNutt Macadamia Nut Yoghurt - 160ml
Mixed Sesame Seeds - 20ml
Edamame Beans - 200g
Guacamole - 2 units
Frequently Asked Questions
What is the preparation time for Crunchy Greens & Miso Dressing?
The preparation time for Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger is between 25 and 40 minutes.
What is the total time required to make Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger?
The total time required to make Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger is between 45 and 60 minutes.
How many servings does Crunchy Greens & Miso Dressing provide?
4 servings
What are the main ingredients in Crunchy Greens & Miso Dressing?
Asian Dressing, ButtaNutt Macadamia Nut Yoghurt, Edamame Beans, Fresh Ginger, Green Beans, Guacamole, Jasmine Rice, Miso Paste, Mixed Sesame Seeds, Pak Choi, Pickled Ginger
What is the nutritional information of Crunchy Greens & Miso Dressing?
Calories: 756, Carbs: 92 grams, Fat: grams, Protein: 17.4 grams, Sugar: 13 grams, Salt: 1096 grams
How do I prepare Crunchy Greens & Miso Dressing?
GET BOWLED OVER!: Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the guacamole. Drizzle over the remaining dressing and garnish with the pickled ginger. Wow, Chef! GREEN IS GOOD: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover. TOASTED: Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ASIAN DRESSING: In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside. NOT YOUR AVERAGE RICE: Rinse the rice and place in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set aside. PREPARATION STATION: Trim the pak choi base, separate the leaves and rinse thoroughly. Rinse, trim and halve the green beans. Drain and roughly slice the pickled ginger. Peel and grate the ginger.
What should be prepared from my kitchen to make Crunchy Greens & Miso Dressing?
Asian Dressing, ButtaNutt Macadamia Nut Yoghurt, Edamame Beans, Fresh Ginger, Green Beans, Guacamole, Jasmine Rice, Miso Paste, Mixed Sesame Seeds, Pak Choi, Pickled Ginger
How many calories does Crunchy Greens & Miso Dressing have?
756 calories
How much fat content does Crunchy Greens & Miso Dressing have?
grams
Woolies Products in this dish
