Umami Mushroom Stir-Fry with Brussels Sprouts
over rice with peanuts, East Asian-style sauce & coriander3.5(182)
Calories
:
579 kcalProtein
:
18.2g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Plant-based
New Ingredient
Allergens:
- Selderij
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Pinda's
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
There is a new ingredient in your box! Introducing Hello Umami: a rich flavouring that adds depth and complexity to your dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: 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
Energy (kJ)2423 kJ
Calories579 kcal
Fat17.8 g
Saturated Fat2.5 g
Carbohydrate86.5 g
Sugar11.6 g
Dietary Fiber11.1 g
Protein18.2 g
Salt2.8 g
Potassium197.5 mg
Calcium31.3 mg
Iron0.5 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
1
- 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.
2
- 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.
3
- 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.
4
- Serve the rice in bowls or deep plates and top with the stir-fry.
- Garnish with the scallion greens, coriander and peanuts.
