Vegetarian Gong Bao
- Soy
- Gluten
- Tree Nuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Traces of Tree Nuts
We are busy celebrating Chinese New Year here in HF HQ and to get in the spirit we have created this great Chinese dish to share with you all. This year celebrates the year of the Sheep in Chinese astrology – what animal are you? Will you have good fortune this year?
Ingredients
150 g
rice
1
Long Chilli
2
garlic
1 knob
ginger
1 bunch
spring onions
250 g
button mushrooms
25 g
cashew nuts
(Contains: Tree Nuts; May be present: Gluten, Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 bunch
Bok Choy
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tbs
rice wine vinegar
2 tsp
caster sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
3 tbs
vegetable oil
salt
Utensils
Cooking Steps
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn't need to be crystal). Bringe a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain.
Remove the seed from the chili (or leave them in if you like it hot!) dice it and then combine with the peeled and crushed garlic, peeled and finely chopped ginger, and roughly chopped spring onion. Whisk together the soy sauce, vinegar, and caste sugar.
Heat the vegetable oil in a wok or large frying pan to a high temperature. Add the sliced mushrooms and fry or about 30-60 seconds until glossy. Remove the slotted spoon and set aside.
Return the won to the heat and add the chili, garlic, ginger, and spring onions. Return the mushrooms and the sauce to the wok and cook for further minute, then stir in the cashews and remove from the heat. Remove the gong bao from the pan and then throw the bok choy into the pan, cooking for 1-2 minutes or until it's just cooked but still crisp!
Divide the rice between bowls and serve the gong bao on top with side of the bok choy.
