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.
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
cucumber
1 packet
button mushrooms
½
fresh chilli (optional)
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Plant-Based Mayo
1 packet
Crispy Shallots
1 packet
coriander
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• 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!
