Kung Pao Mushrooms
with Jasmine Rice and Chili Cashews
Traditionally made with chicken, Kung Pao is a spicy stir-fry dish that is found throughout China. We've switched it up into a vegetarian version using meaty mushrooms and broccoli, and topped it all off with some chili cashews - delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Jasmine Rice
1 tbsp
Sesame Oil
(Contains Sesame)
30 g
Ginger
2 unit
Green Onion
227 g
Cremini Mushrooms
227 g
Broccoli, florets
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Sherry Vinegar
(Contains Sulphites)
56 g
Chili Cashews
(Contains Tree nuts, Soy)
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
unit
Sugar*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Bring 11/3 cups salted water (double for 4 people) in a medium pot to a boil. Peel, then mince 1 tbsp ginger. (double for 4 people.) Thinly slice the green onions. Roughly chop the mushrooms.
Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Heat a large pan over medium heat. Add the sesame oil, then the ginger, mushrooms and half the green onions. Cook, until the mushrooms are golden-brown, 7-8 min.
Add the broccoli. Cook, until tender-crisp, 1-2 min. Add the chili-garlic sauce, soy sauce, vinegar and sugar. Stir together. Season with salt and pepper.
Finish and serve: Stir the rice into the kung pao. Divide into bowls. Sprinkle with remaining green onions and chili cashews. Enjoy!
