HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVegetarian Gong Bao
Vegetarian Gong Bao

Vegetarian Gong Bao

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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?

Tags:Naturally Gluten-FreeUnder 30 MinutesVeggie
Allergens:SoyGlutenTree Nuts

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 Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

150 g



long chilli



1 knob


1 bunch

spring onions

250 g

button mushrooms

25 g

cashew nuts

(ContainsTree NutsMay be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 bunch

bok choy

Not included in your delivery

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tbs

rice wine vinegar

2 tsp

caster sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

3 tbs

vegetable oil


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1980 kJ
Fat34 g
of which saturates0 g
Carbohydrate26.2 g
of which sugars0 g
Dietary Fibrenull g
Protein13 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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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.