Ginger Soy Stir-Fry with Chinese Pancakes and Honey-Hoisin Kumara

Steps

1. Preheat oven to 220oC. Bring a half full kettle to the boil. Line an oven tray with baking paper. Toss kumara, honey and hoisin sauce with a drizzle of olive oil on prepared tray. Season with salt and pepper and cook for about 15 minutes, until starting to caramelise. Turn once during cooking. Toss through lime zest and set aside.
2. While kumara cooks, place bok choy, edamame and a small pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave 1-2 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
3. Make 3 large equal-sized balls of foil (measuring about 8cm in diameter) and arrange in a triangle at the bottom of a large pot. Line a small heat-proof plate with baking paper and arrange pancakes around plate, in a single layer, overlapping slightly.
4. Fill pot with water to just below the top of the foil balls and place plate on top. Bring to a boil on high heat. Cover with a tight-fitting lid and steam for about 5 minutes, until pancakes are warm and silky. While pancakes cook, heat a drizzle of oil in a small fry-pan on medium heat.
5. Stir-fry baby turnip for 3-4 minutes, until starting to brown lightly. Add spring onion, ginger, bok choy and edamame and cook for 1 minute, until softened. Add soy sauce and lime juice, and cook, tossing constantly, until radishes are coated and all liquid has reduced.
6. To serve, place Chinese pancakes onto a plate and add a dollop of hoisin sauce. Top with ginger soy stir-fry and sprinkle with spring onion, peanuts and coriander. Serve honey-hoisin kumara on the side.