Vietnamese-Style Mushroom Rice Bowl
with Cucumber Slaw & Crispy Shallots
We love a classic Vietnamese-style rice bowl, so let’s put it to the test. There’s a collection of veggies including meaty mushrooms, a sticky plum sauce, plant-based mayo to mellow it out and a garnish of crispy shallots for crunch. It passes with flying colours!
This recipe is under 650kcal per serving.
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
1 packet
portabello mushrooms
½
fresh chilli (optional)
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Plum Sauce
(Contains Soy; )
1 bag
Shredded Cabbage Mix
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
Crispy Shallots
1 bag
coriander
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • Thinly slice portabello mushrooms and fresh chilli (if using).
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook mushrooms, stirring, until tender, 6-8 minutes.
• Add sweet soy seasoning and the remaining garlic to the pan and cook until fragrant, 1 minute. • Remove pan from heat, then add plum sauce, the soy sauce and a splash of water. Toss mushrooms to coat and season to taste.
• In a medium bowl, combine shredded cabbage mix, cucumber, the sesame oil and a drizzle of vinegar and olive oil. • Toss to combine and season to taste.
• Divide garlic rice between bowls. • Top with Vietnamese-style mushrooms and cucumber slaw. • Dollop with plant-based mayo. Garnish with crispy shallots and chilli. • Tear over coriander to serve. Enjoy!