IN THE KIT
4 ozhalloumi cheese
4 ozpak choi
2 ozred cabbage
8 ozpeanut hoisin sauce
6 ozjasmine rice
2 ozginger/onion/garlic/sesame oil blend
1 ozsesame seeds
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
2 small plates
Sheet pan lined with parchment/foil
12 oz measured water
Preheat the oven to 450°F;
Peel & half carrots lengthwise;
Core & thinly slice cabbage;
Roughly chop pak choi;
Thinly slice green onion, separating white & green parts;
Rinse the halloumi & pat dry with paper towel; halve crosswise, then cut into ¼ inch slices.
On a lined sheet pan, toss carrots with a drizzle of oil, pinch of salt & pepper. Arrange in a single layer & roast, flipping halfway, 15 to 18 min, until tender.
In a small pot, combine rice, a big pinch of salt & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.
Heat skillet over medium high heat. Add ½ the ginger/garlic blend & let look for 30 seconds. Add white parts of onion, continue to cook for another 30 seconds. Remove from skillet, place in small bowl.
Add other ½ of ginger/garlic blend. Add cabbage & pak choi, cook for 5-7 minutes until just tender. If skillet gets too dry during the cooking process, add splashes of water. Remove from pan, place on plate.
In the same skillet, heat a drizzle of oil on medium. Sear the halloumi, 1 to 2 min per side, or until golden brown. Remove halloumi from skillet, place on veggie plate. Add peanut sauce & warm over low heat to desired temperature.
Add aromatic rice base to cooked rice, mix through well.
Divide the rice between your bowls. Top with the carrots, cabbage, pak choi, halloumi. Spoon the sauce over. Garnish with green onion, edamame & sesame seeds. Bon appétit!