Umami Mushroom Stir-Fry with Brussels Sprouts
over rice with peanuts, East Asian-style sauce & coriander
There is a new ingredient in your box! Introducing Hello Umami: a rich flavouring that adds depth and complexity to your dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Basmati rice
½ sachet(s)
Hello Umami
5 g
Ginger paste
1 piece
Garlic
125 g
Chestnut mushrooms
100 g
Brussels sprouts
(Contains: Selderij)
½ bunch
Scallions
½ piece
Red chili pepper
5 g
Fresh coriander
(May be present: Selderij)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
½ tablespoon
Sunflower oil
½ teaspoon
Sugar
½ tablespoon
Balsamic vinegar
1 tablespoon
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Quarter the mushrooms and halve the Brussels sprouts.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the mushrooms for 4 - 6 minutes.
- Add the Brussels sprouts and fry for 6 - 8 more minutes, or until lightly browned.
- In the meantime, boil plenty of water in a pot or saucepan. Cook the rice for 10 minutes until done, then drain. Season with salt and pepper, then set aside.
- Crush or mince the garlic. Deseed and finely chop the red chilli pepper*.
- Finely chop the scallions and separate the white part from the greens.
- Roughly chop the coriander.
*Take care, this ingredient is spicy! Use as preferred.
- To the vegetables, add the garlic, Hello Umami, chilli pepper and the white part of the scallions. Stir-fry for 1 - 2 minutes.
- Deglaze with the balsamic vinegar.
- Add the ginger paste, sesame oil, soy sauce, sugar and East-Asian-style sauce, along with some sambal as preferred. Stir-fry for 1 - 2 minutes.
- Serve the rice in bowls or deep plates and top with the stir-fry.
- Garnish with the scallion greens, coriander and peanuts.
