Vietnamese-Style Mushroom Rice Bowl
with Cucumber Slaw & Crispy Shallots
We love a classic Vietnamese-style rice bowl, so let’s put it to the test. There’s a collection of veggies including meaty mushrooms, a sticky Asian stir-fry sauce, plant-based mayo to mellow it out and a garnish of crispy shallots for crunch. It passes with flying colours!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
2
Garlic
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Button Mushrooms
1
Cucumber
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Chilli Sauce
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
1 drizzle
vinegar (white wine or rice wine)
1 tsp
sesame oil
(Contains: Sesame; )
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 half the garlic until fragrant,
1-2 minutes.
• Add the water and a generous pinch of salt to
the 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek!
• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice button mushrooms.
• When the rice has 10 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• Cook mushrooms, stirring, until tender,
6-8 minutes.
• Add sweet soy seasoning and the remaining garlic to the pan and cook until fragrant, 1 minute.
• Remove pan from heat, then add sweet chilli sauce, the soy sauce and a splash of water. Toss mushrooms to coat and season with salt and pepper to taste.
• In a medium bowl, combine shredded cabbage mix, cucumber, the sesame oil and a drizzle of vinegar and olive oil.
• Toss to combine and season to taste.
• Divide garlic rice between bowls.
• Top with Vietnamese-style mushrooms and cucumber slaw. Garnish with crispy shallots.
• Tear over coriander to serve. Enjoy!
