Introducing our veggie alternative to pulled pork - chunky shredded mushrooms! Cook it with tasty hoisin sauce and lime then team the whole thing with crisp veggies and garlic rice for a meaty mushroom dish that will take you on a flavour ride.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
plant-based slow braised meat(ContainsSoy)
hoisin sauce(ContainsSoy, Sesame)
water (for the rice)
soy sauce(ContainsSoy, Gluten)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the capsicum into 2cm chunks. Thinly slice the carrot into halfmoons. Trim the snow peas and cut into 2cm chunks. Roughly chop the pulled mushrooms. Finely grate the ginger. Zest the lime to get a pinch, then slice into wedges.
In a small bowl, combine the hoisin sauce, soy sauce, lime zest, a squeeze of lime juice and water (for the sauce).
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum, carrot and pulled mushrooms, tossing until the veggies are softened and the mushrooms are browned, 4-5 minutes. Add the snow peas, ginger and remaining garlic and cook, tossing until fragrant, 1-2 minutes.
Reduce the heat to low and add the hoisin sauce mixture and cook, stirring, until bubbling, 30 seconds.
Roughly chop the coriander. Divide the garlic rice between bowls and top with the hoisin pulled mushrooms and veggie stir-fry. Top with the crispy shallots, coriander and serve with any remaining lime wedges.