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Kung Pao Mushrooms

Kung Pao Mushrooms

with Jasmine Rice and Chili Cashews

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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!

Allergens:SesameSoyGlutenSulphitesTree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ g

Jasmine Rice

1 tbsp

Sesame Oil


30 g


2 unit

Green Onion

227 g

Cremini Mushrooms

227 g

Broccoli, florets

1 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)

1 tbsp

Sherry Vinegar


28 g

Chili Cashews

(ContainsSoy, Tree nuts)

1 tsp

Chili-Garlic Sauce

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories631 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate97 g
Sugar10 g
Dietary Fiber5 g
Protein17 g
Cholesterol0 mg
Sodium618 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.
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Medium Pot
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* In a medium pot, bring 1 1/3 cups salted water (double for 4 ppl) to a boil. Thinly slice the green onions. Roughly chop the mushrooms. Peel, then mince or grate 1 tbsp ginger (double for 4 ppl).


Add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.


Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the ginger and half the green onions. Cook, stirring often, until fragrant, 1-2 min. Reserve half the ginger mixture in a small bowl and set aside. Add the sesame oil and mushrooms to the same pan. Cook, stirring occasionally, until golden-brown, 7-8 min.


Add the broccoli to the pan and cook until tender-crisp, 3-4 min. Add the chili-garlic sauce, soy sauce, 1/2 bottle vinegar (1 bottle for 4 ppl), broth concentrate(s), 1 tsp sugar (double for 4 ppl) and 1/4 cup water (double for 4 ppl). Stir together. Season with salt and pepper.


Roughly chop the chili cashews. When the rice is cooked, fluff the rice with a fork and stir in the reserved ginger mixture.


Divide the rice between bowls and top with the mushrooms and broccoli. Drizzle over any remaining sauce from the pan and sprinkle with the chili cashews.