Sticky Mushroom Stir-Fry with Sriracha Mayo
over rice with courgette & peanuts- Mosterd
- Soja
- Ei
- Tarwe
- Sesamzaad
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Gomashio is a Japanese seasoning made from ground sesame seeds with a little bit of added salt. It's perfect for giving your dish more flavour without adding too much sodium.
Ingredients
75 g
White long grain rice
25 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
90 g
Pre-cut mushroom mix
½ sachet(s)
Vietnamese-style sauce
(Contains: Soja, Tarwe)
½ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Sesamzaad)
½ piece
Courgette
50 g
Slaw mix
20 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
¼ piece
Lime
½ piece
Garlic
5 g
Ginger paste
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Cut the lime into quarters.
- Slice the courgette into crescents of 0.5cm thickness.
- Crush or mince the garlic.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry the mushrooms with the courgette for 6 - 8 minutes until golden-brown.
- Add the Vietnamese sauce during the final 2 minutes and season to taste with salt and pepper.
- Heat another drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the garlic and ginger paste with the slaw mix and Korean-style spices for 4 - 6 minutes.
- Add the rice and fry for 2 - 4 minutes, seasoning to taste with salt and pepper.
- Serve the rice on deep plates and top with the mushrooms and courgette.
- Garnish with the peanuts and the gomashio.
- Drizzle with the sriracha mayo and then squeeze over one lime wedge per person.
