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; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Plum Sauce; 1 packet Plant-Based Mayo; 1 packet Button Mushrooms; 1 Cucumber; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 Fresh Chilli; 1 packet Sweet Soy Seasoning

with Cucumber Slaw & Crispy Shallots

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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

Allergens:

Soy

•Wheat

•Gluten

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

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Plum Sauce

(Contains: Soy; )

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

1 packet

Button Mushrooms

Cucumber

Garlic

1 packet

Shredded Cabbage Mix

Fresh Chilli

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories405 kcal

Energy (kJ)1700 kJ

Fat16.8 g

of which saturates2.4 g

Carbohydrate48.4 g

of which sugars18.9 g

Dietary Fibre7.7 g

Protein11.3 g

Sodium759 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.

Utensils

•Lid

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 and fresh chilli (if using).

• 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 the remaining garlic to the pan and cook until fragrant, 1 minute. • Remove pan from heat, then add Asian Stir-Fry sauce, sriracha, the soy sauce, sesame oil and a splash of water. Toss mushrooms to coat and season 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. • Dollop with plant-based mayo. • Garnish with crispy shallots and chilli. • Tear over coriander to serve. Enjoy!