Busot Bokum Stir-Fry

Bash the lemongrass (to release the juices) before slicing it down the middle

Separate the tough outer layers from the tender innards

Add the rice, 375ml (750ml) water, outer lemongrass and salt (optional) to a pot with a matching lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook covered for 10-15 min or until the water is absorbed, checking occasionally

Meanwhile, cut each mushroom into wedges

Cut the pak choi into bite-size pieces, keeping the white and green seperate

Peel the ginger by scraping the skin off with a teaspoon

Finely chop (or grate) the peeled ginger

Chop the reserved lemongrass innards finely

Slice the spring onion(s) finely, discarding the root end(s)

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) vegetable oil on a high heat

Once hot, add the mushroom with a pinch of salt and cook for 4-5 min or until caramelised, turning occasionally

Tip: Allow your mushrooms to get quite dark - this gives them a smoky flavour!

Meanwhile, boil half a kettle

Add the sesame seeds to a pestle and mortar

Grind and bash the seeds with some force until you have a coarse powder

Add the ginger and lemongrass innards and grind well

Add 1 tbsp (2 tbsp) boiled water, the soy sauce, mirin, 2 tsp (4 tsp) sugar (preferably brown) and half the sesame oil

Grind thoroughly - this is your sesame sauce

Add the white of the pak choi to the caramelised mushrooms and stir-fry for 3 min before adding a lid and cooking for a further 2 min

Remove the lid and reduce the heat to medium

Add the sesame sauce and the green of the pak choi and cook until the sauce has thickened (approx. 2 min)