[Plant-Based] Glazed Garlic Field Mushrooms
with Ginger Veggies & Peanut Rice
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
4
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Zucchini
1 packet
Sichuan Garlic Paste
Field Mushrooms
1 packet
Ginger Paste
1
Long Chilli
1
Carrot
Cooking Steps
Finely chop the garlic. Heat a medium saucepan with a drizzle of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all 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, remove the stems from the field mushrooms. In a bowl, combine the sichuan garlic paste, soy sauce (for the sauce), rice wine vinegar, brown sugar and a splash of water. Heat a large frying pan over a medium-high heat. Brush the mushrooms with olive oil. Add to the pan and cook, turning occasionally, until the mushrooms are soft and most of the liquid has evaporated, 15 minutes. Remove from the heat. Add the sauce mixture, turning to coat, 1 minute. Transfer to a plate and cover to keep warm. TIP: While cooking, gently press down the mushrooms with the back of a spatula to squeeze out excess liquid.
While the mushrooms are cooking, thinly slice the carrot and zucchini into sticks. Thinly slice the long chilli (if using).
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Cook the carrot and zucchini until tender, 4-5 minutes. Stir in the ginger paste, a drizzle of soy sauce and the remaining garlic until fragrant, 1 minute. Season with pepper.
Stir the crushed peanuts through the garlic rice.
Divide the peanut rice, glazed garlic field mushrooms and ginger veggies between bowls. Spoon over any glaze from the pan. Top with the red chilli (if using).
