Hoisin Pulled King Oyster Mushroom Rice Bowl
with Carrot and Cucumber Salad
Meaty king oyster mushrooms soak up sweet hoisin glaze, served over rice with crisp carrot and cucumber salad for a hearty, plant-powered bowl.
Cals 534 · Prot 15 · Carbs 114 · Fat 6
Vegan
Calorie Smart
30 min
Meaty king oyster mushrooms soak up sweet hoisin glaze, served over rice with crisp carrot and cucumber salad for a hearty, plant-powered bowl.
Cals 534 · Prot 15 · Carbs 114 · Fat 6
Vegan
Calorie Smart
Ingredients
Mushrooms
King oyster mushrooms
400 Grams
Hoisin sauce
3*9*10*
60 Grams
Sweet soy sauce
9*10*11*14*
15 ML
Corn starch
5 Grams
Water
100 ML
Chinese 5 spice
4 Grams
Salad
Carrot
1 Piece
Cucumber
1 Piece
Spring onion
40 Grams
Lime
1 Piece
Rice
Medium grain rice
150 Grams
Water
300 ML
Fresh coriander
15 Grams
To serve
Salted peanuts
1*2*
40 Grams
Allergens
*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2254 / 534 |
| Fats (g) | 6.1 |
| of which saturated (g) | 1.4 |
| Carbohydrates (g) | 114 |
| of which sugars (g) | 24 |
| Fibers (g) | 11.6 |
| Proteins (g) | 14.9 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until the liquid has been absorbed and the rice is tender.
- Remove from the heat.
- Pick coriander leaves.
- Once cooked, mix through the coriander leaves and keep warm until serving.
2 Make salad
- Peel and trim the carrot.
- Using a vegetable peeler, peel away carrot ribbons until you get to the center. Discard the core.
- Cut the cucumber into bite-sized pieces.
- Finely chop the spring onion, reserving a handful for garnish.
- Cut the lime in half.
- In a bowl, combine the carrot, cucumber and spring onion. Squeeze over the juice of 1 lime, to taste.
- Add a pinch of salt and pepper. Set aside.
3 Shred mushrooms
- Using a fork, gently shred the stem of each king oyster mushroom into thin strands, mimicking the texture of pulled meat.
Tip! Thinly slice the mushrooms heads or any hardy bits that don't shred easily.
4 Mix sauce
- In a bowl or measuring jug, combine the hoisin sauce, sweet soy sauce, 1 tsp corn starch and measured water.
- Mix well to ensure the corn starch is fully dissolved.
5 Fry mushrooms
- Heat a large pan over medium heat with a drizzle of oil.
- Add the mushrooms with the Chinese 5 spice and a pinch of salt.
- Fry for 6-7 min until browning.
- Add the sauce and stir to fully coat, cooking for 1-2 min until the sauce thicken slightly.
6 Serve
- Serve the Hoisin Pulled King Oyster Mushrooms on a bed of Coriander Rice with a side of Carrot and Cucumber Salad.
- Roughly chop or crush the peanuts over the top.
- Garnish with reserved spring onion.
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