Stir-Fried Mushrooms & Veggies
with Garlic Rice & Roasted Peanuts- Gluten
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Traces of Tree Nuts
- Gluten
- Soy
Stir-fries are a fun way to get all those veggies in one go. There’s two types of mushrooms, Asian greens and carrot tossed through a darkly indulgent soy sauce and stir-fry sauce. The sauces will soak into the rice so nothing is missed when you dig in tonight. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
jasmine rice
1
Brown Onion
1 packet
portabello mushrooms
1 packet
button mushrooms
1
carrot
1 packet
ginger paste
1 pinch
chilli flakes
1 packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Tree Nuts, Gluten, Soy)
3 clove
garlic
1 bunch
Asian Greens
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Tree Nuts)
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
sesame oil
(Contains: Sesame; )
1 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic 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 pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion. • Thinly slice portabello mushrooms and button mushrooms. • Thinly slice carrot into half-moons. Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 10-12 minutes. Transfer to a bowl.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until tender, 4-5 minutes. • Add Asian greens, ginger paste and the remaining garlic, and cook until wilted and fragrant, 1 minute.
• Add Asian stir-fry sauce, soy sauce mix, the sesame oil, soy sauce and cooked mushrooms to the pan. • Toss to combine and cook until slightly thickened, 1 minute.
• Divide garlic rice between bowls. • Top with stir-fried mushrooms and veggies. • Garnish with roasted peanuts and chilli flakes (if using). Enjoy!
