eCook Meal
Crunchy Greens & Miso Dressing
with jasmine rice, guacamole & pickled ginger
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R323.43
for 4 servings · R80.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Guacamole needs 2 unitsGuacamole Seasoning 40 g R20.99 · whole pack (size can't be divided)R20.99
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Miso Paste needs 20 mlMiso Tasty Red Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Asian Dressing needs 100 mlAsian Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Mixed Sesame Seeds
- Pickled Ginger
- ButtaNutt Macadamia Nut Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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, 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