Vietnamese-Style Mushroom Rice Bowl

Name: Vietnamese-Style Mushroom Rice Bowl with Cucumber Slaw & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
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; 1 packet Sweet Chilli Sauce; 1 drizzle olive oil; 20 g plant-based butter; 1.25 cup water; 1 tsp soy sauce; 1 drizzle vinegar (white wine or rice wine); 1 tsp sesame oil

with Cucumber Slaw & Crispy Shallots

Get up to $175 off

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.

Tags:

Plant Based

•Calorie Smart

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Sesame

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

Garlic

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Button Mushrooms

Cucumber

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

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

1 drizzle

vinegar (white wine or rice wine)

1 tsp

sesame oil

Nutrition Values

Calories371 kcal

Energy (kJ)1550 kJ

Fat16.9 g

of which saturates3.9 g

Carbohydrate39.9 g

of which sugars11.2 g

Dietary Fibre6.7 g

Protein10.9 g

Sodium794 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, 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!