CookEat Recipe
Pak Choi and Bean Sprout Rice Salad
Pak choi, cabbage, cold cooked bean sprouts and brown rice are tossed with ginger vinaigrette, with lime wedges alongside.
Method
Steps
Step 1
Weigh brown rice dry and rinse it. Bring 1000 ml of the measured water to a boil in a saucepan and simmer rice for the full package time, usually 25–40 minutes, until tender. Drain thoroughly.
Step 2
In a second saucepan, bring the remaining 1000 ml water to a boil. Add washed bean sprouts and boil for 4–5 minutes until thoroughly cooked and steaming throughout; drain. Spread rice and sprouts in separate shallow containers and refrigerate promptly, loosely covered, until at or below 4°C, approximately 45–60 minutes. Close once cold.
Step 3
Wash and dry pak choi, cabbage and lime. Thinly slice pak choi, finely shred cabbage and cut lime into wedges. Whisk all measured oil and vinegar with ground ginger.
Step 4
Toss cold rice and sprouts with pak choi, cabbage and dressing. Divide into four side portions and serve with lime wedges. All vinegar is already in the dressing.
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