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Asian Recipes
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!

Tags:SpicyVeggie
Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/SulfiteTree Nut/Noix
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ g

Jasmine Rice

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

30 g

Ginger

2 unit

Green Onions

227 g

Cremini Mushrooms

227 g

Broccoli, florets

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

28 g

Chili Cashews

(ContainsSoy/Soja, Tree Nut/Noix)

1 tsp

Chili Garlic Sauce

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories631 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate97 g
Sugar10 g
Dietary Fiber5 g
Protein17 g
Sodium618 mg
Utensils
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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1

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).

2

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.

3

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.

4

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.

5

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

6

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.