Step 1

Bring a large pot of salted water to boil. Add rice and boil until tender, about 30 minutes. Drain and set aside until meal is ready. TIP: No need to measure out the water—you’re cooking the rice like pasta here.

Step 2

Wash and dry all produce. Separate tender leaves from crisp stems of bok choy. Thinly slice the stems. Peel ginger, then finely mince until you have 1/2 TBSP. Mince or grate garlic. Thinly slice radishes. Trim mushrooms, then thinly slice.

Step 3

Toss radishes in a small bowl with vinegar and a pinch of salt. Set aside to marinate.

Step 4

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and ginger. Cook, tossing, until fragrant, 1-2 minutes. Add mushrooms and cook, tossing, until softened and a few shades darker in color, about 5 minutes

Step 5

Add bok choy stems to pan and cook until tender but still crisp, about 3 minutes. Add bok choy leaves, soy sauce, and sesame oil. Toss to coat veggies. Cook until bok choy leaves are just wilted and sesame oil is fragrant, 1-2 minutes

Step 6

Divide rice between bowls. Top with mushroom and bok choy mixture. Garnish with radishes and cashews.