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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Riz au jasmin
1 cs
Huile de sésame
(Contient Sésame)
30 g
Gingembre
2 pièce(s)
Oignons verts
227 g
Champignons cremini
227 g
Brocoli, en fleurons
1 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
1 cs
Vinaigre de xérès
(Contient Sulfites)
56 g
Noix de cajou au chili
(Contient Noix, Soya)
1 cs
Sauce aux piments et à l’ail
Pas inclus dans votre livraison
pièce(s)
Sucre*
Informations nutritionnelles
Ustensiles
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!