Umami Mushroom Stir-Fry with Brussels Sprouts

Name: Umami Mushroom Stir-Fry with Brussels Sprouts over rice with peanuts, East Asian-style sauce & coriander
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g Basmati rice; 1 sachet(s) Hello Umami; 10 g Ginger paste; 2 piece Garlic; 250 g Chestnut mushrooms; 200 g Brussels sprouts; 1 bunch Scallions; 1 piece Red chili pepper; 10 g Fresh coriander; 35 g East Asian-style sauce; 10 milliliters Sesame oil; 20 g Unsalted peanuts; 1 tablespoon Sunflower oil; 2 teaspoon Sugar; 1 tablespoon Balsamic vinegar; 2 tablespoon [Reduced salt] soy sauce; 50 milliliters Water for the sauce; ½ tablespoon Cornstarch [or flour]; to taste Sambal; to taste Salt and pepper

over rice with peanuts, East Asian-style sauce & coriander

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There is a new ingredient in your box! Introducing Hello Umami: a rich flavouring that adds depth and complexity to your dish.

Tags:

Calorie Smart

•Plant-based

Allergens:

Selderij

•Soja

•Gluten

•Tarwe

•Sesamzaad

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

Not included in your delivery

½ tablespoon

Sunflower oil

1 teaspoon

Sugar

½ tablespoon

Balsamic vinegar

1 tablespoon

[Reduced salt] soy sauce

25 milliliters

Water for the sauce

¼ tablespoon

Cornstarch [or flour]

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2500 kJ

Calories597 kcal

Fat17.9 g

Saturated Fat2.5 g

Carbohydrate90.8 g

Sugar14.2 g

Dietary Fiber11.1 g

Protein18.5 g

Salt2.8 g

Potassium273.2 mg

Calcium36.9 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Wok or sautépan

•Pan

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 and Brussels sprouts for 10 - 14 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. In a bowl, combine the water for the sauce and the cornstarch (see pantry for amounts).

*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.