Sesame crunch bowl

Ingredients

Quantity	Ingredient
3 tablespoons	toasted sesame oil
75g	shiitake mushrooms, sliced
1 tablespoon	sake
1/2 tablespoon	mirin
	sea salt flakes
	freshly ground black pepper
2 teaspoons	rice wine vinegar
1/2 tablespoon	fish sauce
1/2 teaspoon	grated fresh ginger
50g	mixed leaves such as rocket, baby kale and baby mustard leaves
1-2 heads	bok choy, leaves separated and large leaves halved, about 70g
1	large, or a few baby, radishes, finely sliced, about 40g

Heat 1 tablespoon of the sesame oil in a frying pan and fry the mushrooms until they are soft and releasing their juices. Add the sake and mirin and let the liquid bubble away, then season with salt and pepper. Set aside to cool a little. Place the remaining sesame oil, the vinegar, fish sauce, ginger and more salt and pepper in a screw-top jar and shake to combine. Place the mixed leaves, bok choy, radishes and cooled mushrooms in a bowl and toss with enough of the dressing to coat well. Serve immediately.

Vitamins A, C & K, copper, manganese, calcium, folate, carotenoids, glucosinolates, flavonoids, potassium