Spicy Sambal Stir-Fry

Add the freekeh to a small saucepan over medium-high heat. Toast, shaking occasionally, until the grains are fragrant, about 2 to 3 minutes. Add 2 cups water and a pinch of salt and bring to a boil. Reduce heat to low, cover, and simmer freekeh until tender, about 23 to 25 minutes.

Wipe the mushrooms clean with a damp cloth or paper towel and slice.

Peel and thinly slice the onion. Thinly slice the scallions, keeping the green and whites separate. Peel and mince the garlic. Peel and slice the ginger into thin matchsticks. Thinly slice the baby bok choy. Slice the radishes into thin matchsticks.

Place a large nonstick skillet over medium high heat with just 2 tbsp sesame oil. Once the oil is hot, add the sliced mushrooms and onion. Cook, stirring often, until softened and lightly browned, about 5 to 7 minutes. Add just the scallion whites, minced garlic, and just half the sliced ginger. Cook, stirring often, until fragrant, about 2 to 3 minutes.

Add the sliced bok choy, tamari, mirin, and as much sambal as you’d like to the skillet. Toss to combine, then cook until the sauce coats the vegetables and the bok choy wilts, about 3 to 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

Pick the basil leaves from the stems and roughly chop. Add the chopped scallion greens, remaining sliced ginger, sliced radishes, chopped basil, and a pinch of salt to a small bowl. Toss the ginger basil salad to combine. Divide the freekeh and sambal stir-fry between large plates. Top with ginger basil salad and drizzle with the remaining sesame oil. Enjoy!