Teriyaki is a balance of sweet and savoury perfect for pairing with porridge. Use chicken, beef or prawns in this recipe instead of or as well as the vegetables.
Preparation time: 10 minutes
Cooking time: 10 minutes
55g (2oz) tenderstem broccoli
55g (2oz) White's Organic Jumbo oats
350ml (12floz) vegetable stock (or milk or water if preferred)
1 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp minced ginger
pinch crushed chillies (optional)
3 large pak choi leaves, roughly shredded
1 tbsp soy sauce
1 tbsp clear honey
sesame seeds for sprinkling
Blanch the tenderstem broccoli in a pan of lightly salted boiling water for 2 minutes drain well, cover and set aside.
Place the oats and the vegetable stock into a saucepan over a medium heat and bring steadily to a simmer stirring for 3-4 minutes until thick and creamy.
Meanwhile, heat the oil in a small frying pan and fry the garlic, ginger and crushed chillies if using for 1 minute. Add the pak choi, broccoli, soy and honey and stir fry for 2 minutes. Stir half of the pan juices into the porridge and pour into a warmed shallow bowl. Spoon over the vegetables and drizzle with the remaining pan juices.
Sprinkle with the sesame seeds and serve immediately.