Grilled Portobello Peanut Satay with Bok Choy, Edamame & Coconut Rice

Directions

1. If using wooden skewers, soak 4–6 in water until ready to use.
2. Rinse the rice in a strainer under cold water, then drain and transfer to a small saucepan. Add coconut milk, water, and salt; bring to a boil.
3. Wash and dry all fresh produce.
4. When the liquid boils, stir once, cover, and reduce heat to a simmer. Cook until the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, still covered, for 5 minutes.
5. In a small bowl, juice the lime. Peel and mince the ginger and add it to the bowl along with peanut butter, water, brown sugar, fish sauce, soy sauce, chili-garlic sauce, turmeric, and curry powder. Whisk until smooth to make the satay sauce.
6. Trim the stems and remove the gills from the portobello mushrooms; dice into medium pieces. Place in a medium bowl and toss with half of the satay sauce to coat; reserve the rest for serving.
7. Preheat a grill pan or skillet over medium-high heat.
8. Thread the mushroom pieces onto skewers if using, or place them directly on the grill pan.
9. When the pan is hot, cook the mushrooms, turning once, until tender and lightly charred, about 3–4 minutes. Transfer to a plate.
10. Rinse the edamame under hot water to defrost and drain in a colander.
11. Combine oil, chili-garlic sauce, fish sauce, and soy sauce in a second bowl and whisk to create a spicy marinade.
12. Trim the bok choy and cut each piece in half lengthwise. Add to the spicy marinade and toss to coat.
13. When the mushrooms are done, add the bok choy to the grill pan and cook, turning once, until tender and charred, about 3–4 minutes. Transfer to the plate with the mushrooms and reserve any remaining marinade for serving.
14. To serve, divide the coconut rice, bok choy, edamame, and mushroom skewers among plates. Drizzle the reserved satay sauce over the mushrooms and the reserved spicy marinade over the bok choy.