Vietnamese Two-Mushroom Rice Bowl

Name: Vietnamese Two-Mushroom Rice Bowl with Cucumber Slaw & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 3 clove garlic; 20 g plant-based butter; 1.25 cup water; 1 packet jasmine rice; 1 packet button mushrooms; 1 packet portabello mushrooms; 1 cucumber; ½ Fresh Chilli; 1 tsp soy sauce; 1 bag Shredded Cabbage Mix; 1 drizzle rice wine vinegar; 1 tsp sesame oil; 1 packet Plant-Based Mayo; 1 packet Crispy Shallots; 1 bag coriander; ½ packet Plant-Based Asian Stir-Fry Sauce; 1 sachet Zesty Chilli Salt

with Cucumber Slaw & Crispy Shallots

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We love a classic Vietnamese banh mi, but how about in a bowl and with rice? Let’s put it to the test, there’s a collection of veggies including two types of mushrooms, a stir-fry sticky 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:

Calorie Smart

•Plant Based

Allergens:

Gluten

•Soy

•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 Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

1 packet

button mushrooms

1 packet

portabello mushrooms

cucumber

Fresh Chilli

1 bag

Shredded Cabbage Mix

1 packet

Plant-Based Mayo

(Contains: Soy; )

1 packet

Crispy Shallots

1 bag

coriander

½ packet

Plant-Based Asian Stir-Fry Sauce

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

1 sachet

Zesty Chilli Salt

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water

1 tsp

soy sauce

(Contains: Gluten, Soy; )

1 drizzle

rice wine vinegar

1 tsp

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)2645 kJ

Fat23.2 g

of which saturates8 g

Carbohydrate86.3 g

of which sugars16.7 g

Protein14.1 g

Sodium1412 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

•Medium Pan

•Lid

•Large Non-Stick Pan

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 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 button mushrooms and portabello mushrooms. • Thinly slice cucumber into rounds. • Thinly slice 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 button and portabello mushrooms, stirring, until tender, 6-8 minutes.

• Add zesty chilli salt and the remaining garlic and cook until fragrant, 1 minute. • Remove from heat, then add Asian stir-fry sauce (see ingredients), the soy sauce 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, a drizzle of rice wine vinegar and olive oil. • Toss to combine and season to taste.

• Divide garlic rice between bowls. • Top with Vietnamese mushrooms and cucumber slaw. • Drizzle with plant-based mayo. Garnish with crispy shallots and fresh chilli. • Tear over coriander to serve. Enjoy!