Hoisin Pulled Mushrooms & Veggie Stir-Fry

Name: Hoisin Pulled Mushrooms & Veggie Stir-Fry with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: Olive Oil; 3 clove garlic; 1 packet jasmine rice; 20 g butter; 1.25 cup water (for the rice); ¼ tsp salt; 1 capsicum; 1 carrot; 1 bag snow peas; 1 packet Plant-Based Slow Braised Meat; 1 knob ginger; ½ lime; 1 sachet hoisin sauce; 1 tbs soy sauce; 2 tbs water (for the sauce); 1 bag coriander; 1 packet crispy shallots

with Garlic Rice & Crispy Shallots

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Veggie

Allergens:

Milk

•Soy

•Sesame

•Gluten

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

capsicum

carrot

1 bag

snow peas

1 packet

Plant-Based Slow Braised Meat

(Contains: Soy; May be present: Gluten, Eggs, Peanuts, Sesame.)

1 knob

ginger

lime

1 sachet

hoisin sauce

(Contains: Soy, Sesame;)

1 bag

coriander

1 packet

crispy shallots

Not included in your delivery

Olive Oil

20 g

butter

(Contains: Milk;)

1.25 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

(Contains: Soy, Gluten;)

2 tbs

water (for the sauce)

Nutritional Values

per serving

Energy (kJ)3393 kJ

Fat31.6 g

of which saturates24.1 g

Carbohydrate112 g

of which sugars32.3 g

Protein22 g

Sodium1789 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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.