Asian Mushrooms

with Jasmine Rice

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Instructions

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1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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2 Prep

Roughly chop the oyster mushrooms. Remove the stems of the shiitake mushrooms, then slice them. Peel and finely chop the garlic. Peel and grate the ginger (tip: use a spoon to peel the ginger). Peel, halve and slice the shallots

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3 Fry mushrooms

Heat a non-stick pan over a low heat. Once hot, add the vegetable oil, mushrooms and shallots and fry for 5 min. 

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4 Finish mushrooms

Add the garlic and ginger and fry for 1 min further. Add the sriracha (spicy!), hoisin, soy sauce, rice vinegar, brown sugar and sesame oil and cook for 2 final min. Remove the pan from the heat and set aside.

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5 Prep garnishes

Trim and finely slice the spring onion. Slice the chilli into thin rings (tip: remove the seeds if you like it milder). Chop the peanuts roughly. 

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6 Serve

Serve the mushrooms over the rice and garish with the spring onion, chilli (spicy!) and peanuts.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.

Inspired by Thai street food, this moreish mushroom dish is whipped up in no time.

Cooking Time: 30 min

Cals 579 · Prot 24 · Carbs 92 · Fat 19

Dairy-Free

Ingredients

Number of people

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML

Mushrooms

Oyster mushroom 300 Grams
Shiitake mushroom 150 Grams
Garlic cloves 4 Pieces
Ginger 30 Grams
Shallots 2 Pieces
Vegetable oil 2 Tbsp
Sriracha sauce 20 Grams
Hoisin sauce 20 Grams
Soy sauce 20 ML
Rice vinegar 15 ML
Brown sugar 5 Grams
Sesame oil 15 ML

Garnish

Spring onion 50 Grams
Red chilli large 1 Piece
Peanuts salted 40 Grams

Inspired by Thai street food, this moreish mushroom dish is whipped up in no time.

Cooking Time: 30 min

Cals 579 · Prot 24 · Carbs 92 · Fat 19

Dairy-Free

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

2 Prep

Roughly chop the oyster mushrooms. Remove the stems of the shiitake mushrooms, then slice them. Peel and finely chop the garlic. Peel and grate the ginger (tip: use a spoon to peel the ginger). Peel, halve and slice the shallots

photo

3 Fry mushrooms

Heat a non-stick pan over a low heat. Once hot, add the vegetable oil, mushrooms and shallots and fry for 5 min. 

photo

4 Finish mushrooms

Add the garlic and ginger and fry for 1 min further. Add the sriracha (spicy!), hoisin, soy sauce, rice vinegar, brown sugar and sesame oil and cook for 2 final min. Remove the pan from the heat and set aside.

photo

5 Prep garnishes

Trim and finely slice the spring onion. Slice the chilli into thin rings (tip: remove the seeds if you like it milder). Chop the peanuts roughly. 

photo

6 Serve

Serve the mushrooms over the rice and garish with the spring onion, chilli (spicy!) and peanuts.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.

Ingredients

Number of people

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML

Mushrooms

Oyster mushroom 300 Grams
Shiitake mushroom 150 Grams
Garlic cloves 4 Pieces
Ginger 30 Grams
Shallots 2 Pieces
Vegetable oil 2 Tbsp
Sriracha sauce 20 Grams
Hoisin sauce 20 Grams
Soy sauce 20 ML
Rice vinegar 15 ML
Brown sugar 5 Grams
Sesame oil 15 ML

Garnish

Spring onion 50 Grams
Red chilli large 1 Piece
Peanuts salted 40 Grams
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