Fan Fave: Mushroom 'Meat' Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 250g mushroom meat
• 1pcs red onion
• 600g coriander
• 1bunch mint
• 20g roasted peanuts
• 2clov garlic
• 15g Vietnamese pho seasoning
• 23ml soy sauce
• 30ml white vinegar
• 15ml sugar
• 30ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely shred the mushroom meat. Thinly slice the onion. Coarsely chop the coriander leaves and finely chop the stems. Pick the mint leaves, discarding the stems. Coarsely chop the peanuts. Crush or finely chop 2 garlic cloves.
3. Step 3 — Make sauce
   Put 1½ tbs soy sauce, 2 tbs white vinegar, 3 tsp sugar and 1 tbs water in a bowl and stir to dissolve.
4. Step 4 — Stir-fry mushroom meat
   Heat 2 tbs vegetable oil in a medium frypan over medium-high heat. Stir-fry the mushroom meat, breaking up the lumps with a spoon, for 2-3 mins until starting to brown and crisp. Add the onion, coriander stems, garlic and pho seasoning and stir-fry for 1-2 mins until fragrant.
5. Step 5 — Serve up
   Remove the pan from the heat, add the sauce mixture and toss to combine and warm through. Divide the rice among bowls and top with the mushroom meat stir-fry. Scatter with the coriander leaves, mint leaves and peanuts. Enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, scatter over a pinch of chilli flakes or thinly sliced fresh chilli just before serving.

Allergens

Sojabohnen, Sulfit, Peanut