Mushroom and Brussels sprout stir fry
with basmati rice and peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
125 g
Chestnut mushrooms
½ sachet(s)
Hello Umami
1 piece
Garlic
5 g
Ginger paste
½ bunch
Scallions
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
5 milliliters
Sesame oil
(Contains Sesame)
115 g
Brussels sprouts
(Contains Celery)
5 g
Fresh coriander
(May be present Celery)
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
75 g
Basmati rice
½ piece
Red chili pepper
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
Sugar
½ tablespoon
Balsamic vinegar
1 tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Cut the mushroom into quarters.
- Heat a drizzle of sunflower oil in a wok pan or deep frying pan over medium-high heat and fry the mushrooms for 4 - 6 minutes.
- Meanwhile, cut the Brussels sprouts in half.
- Add the Brussels sprouts to the pan and continue frying for 6 - 8 minutes, until they start to brown.
Did you know...Brussels sprouts are high in vitamin C, iron (for healthy energy levels), vitamin E (for a strong immune system) and fibre (to keep your gut healthy).
- In the meantime, boil plenty of water in a pot or saucepan. Cook the rice for 10 minutes until done, then drain and set aside. Season with salt and pepper.
- Finely chop the scallions and separate the white part from the greens.
- Crush or mince the garlic. Deseed and finely chop the red chilli pepper.
- Add the white part of the scallions, garlic, red chilli pepper and umami spice mix to the pan and fry for 1 - 2 minutes.
- Deglaze with the balsamic vinegar.
- Add the ginger paste, sesame oil, soy sauce, sugar, and East-Asian-style sauce to the veggies and cook for 1 - 2 minutes, stirring regularly (see Tip).
- Roughly chop the coriander.
Tip: If you'd like the stir-fry to be spicier, add sambal as preferred (if you have it).
- Serve the rice in bowls or deep plates and top with the vegetables.
- Garnish with the green part of the scallions, coriander and peanuts.