Asian Mushroom & Baby Corn Stir-Fry
with Garlic Rice, Wong Bok & Crispy Shallots
Behind every great stir-fry, there's got to be a great sauce! This one has a tangy plant-based Asian stir-fry sauce and it's a knockout. Toss it through a medley of veggies for a fast and easy weeknight winner.
This recipe is under 650kcal per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby broccoli with Asian greens, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ tin
Baby Corn Spears
1 bag
Asian Greens
1 packet
portabello mushrooms
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
coriander
1 packet
Crispy Shallots
½
fresh chilli
3 clove
garlic
½
Mini Wong Bok
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Tree Nuts, Sesame. )
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to 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 all water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, drain baby corn spears (see ingredients) and cut into thirds. Roughly chop Asian greens and mini wong bok (see ingredients). Thinly slice portabello mushrooms. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook mushrooms until browned, 3-4 minutes. • Add corn and cook, tossing until tender, 3-4 minutes.
TIP: Add a dash of water to pan to help speed up cooking process.
• Add ginger & lemongrass paste, Asian greens, wong bok and remaining garlic and cook until the greens have wilted, 1 minute. • Add Asian stir-fry sauce, the rice wine vinegar and a splash of water and cook until warmed through, 1-2 minutes. Season.
• Thinly slice long red chilli (if using). • Divide garlic rice between bowls. Top with mushroom stir-fry. • Tear over coriander. Garnish with crispy shallots and chilli to serve.