Asian Mushroom & Baby Corn Stir-Fry

Name: Asian Mushroom & Baby Corn Stir-Fry with Garlic Rice, Wong Bok & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: Portobello Mushrooms; 1 packet Crispy Shallots; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Plant-Based Asian Stir-Fry Sauce; Mini Wong Bok; 1 packet Ginger & Lemongrass Paste; 1 Baby Broccoli; Baby Corn Spears; Fresh Chilli

with Garlic Rice, Wong Bok & Crispy Shallots

Get up to $175 off

Allergens:

Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Portobello Mushrooms

1 packet

Crispy Shallots

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Plant-Based Asian Stir-Fry Sauce

(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree nuts, Sesame. )

Mini Wong Bok

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Fish, Milk, Sesame, Almond, Wheat, Gluten, Soy. )

Baby Broccoli

Baby Corn Spears

Fresh Chilli

Nutrition Values

Calories346 kcal

Energy (kJ)1450 kJ

Fat5.1 g

of which saturates1.8 g

Carbohydrate64.6 g

of which sugars13.4 g

Dietary Fibre4.7 g

Protein7.7 g

Sodium985 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, drain baby corn spears (see ingredients) and cut into thirds. Roughly chop mini wong bok (see ingredients). Trim baby broccoli and cut into thirds. Thinly slice the portabello mushrooms. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook mushrooms until browned, 3-4 minutes. • Add baby broccoli and corn and cook, tossing until tender, 3-4 minutes. TIP: Add a dash of water to pan to help speed up cooking process.

• Add ginger & lemongrass paste, wong bok and remaining garlic and cook until the greens have wilted, 1 minute. • Add Asian stir-fry sauce, rice wine vinegar and a splash of water and cook until warmed through, 1-2 minutes. Season.

• Thinly slice long red chilli (if using). • Divide garlic rice between bowls. Top with mushroom stir-fry. • Tear over coriander. Garnish with crispy shallots and chilli to serve.