Here, umami flavour shines under the spotlight of pickled peppers, pak choi, and mixed exotic mushies in a miso-rich, sweet-and-sour sauce. Completed by sushi rice flavoured with fresh coriander and a ping of vinegar.
Stir-Fried Exotic Mushrooms
Stir-Fried Exotic Mushrooms
with a sticky miso sauce, pickled peppers & sushi rice
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Miso Paste
- Mixed Exotic Mushrooms
- Pak Choi
- Pickled Bell Peppers
- Pickled Ginger
- Rice Wine Vinegar
- Sushi Rice
- Sweet Sesame-Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SUSHI RICE
Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 250ml of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.
IN THE MEANTIME…
Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 3-5 minutes until golden, shifting as they colour. Remove from the pan on completion, season, and set aside.
UMAMI FLAVOURS
Trim the base off the pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the miso paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 15ml of water. Bring to a simmer and cook for 2-3 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
YOU’RE ALMOST THERE
Add Âľ of the chopped coriander to the pot of cooked rice and stir through the rice wine vinegar to taste.
STIR FRY TIME!
Dish up a mound of sticky sushi rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, pickled ginger. So simple, Chef… Tuck in!
Sushi Rice - 100ml
Mixed Exotic Mushrooms - 125g
Pak Choi - 100g
Garlic Clove - 1
Miso Paste - 20ml
Pickled Bell Peppers - 50g
Sweet Sesame-Soy - 40ml
Fresh Coriander - 5g
Rice Wine Vinegar - 20ml
Pickled Ginger - 20g
SUSHI RICE
Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.
IN THE MEANTIME…
Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until golden, shifting as they colour. For best results, you may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season, and set aside.
UMAMI FLAVOURS
Trim the base off the pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the miso paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 30ml of water. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
YOU’RE ALMOST THERE
Add Âľ of the chopped coriander to the pot of cooked rice and stir through the rice wine vinegar to taste.
STIR FRY TIME!
Dish up a mound of sticky sushi rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, pickled ginger. So simple, Chef… Tuck in!
Sushi Rice - 200ml
Mixed Exotic Mushrooms - 250g
Pak Choi - 200g
Garlic Cloves - 2
Miso Paste - 40ml
Pickled Bell Peppers - 100g
Sweet Sesame-Soy - 80ml
Fresh Coriander - 10g
Rice Wine Vinegar - 40ml
Pickled Ginger - 40g
SUSHI RICE
Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.
IN THE MEANTIME…
Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until golden, shifting as they colour. For best results, you may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season, and set aside.
UMAMI FLAVOURS
Trim the base off the pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the miso paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 30ml of water. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
YOU’RE ALMOST THERE
Add Âľ of the chopped coriander to the pot of cooked rice and stir through the rice wine vinegar to taste.
STIR FRY TIME!
Dish up a mound of sticky sushi rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, pickled ginger. So simple, Chef… Tuck in!
Sushi Rice - 200ml
Mixed Exotic Mushrooms - 250g
Garlic Cloves - 2
Pak Choi - 200g
Miso Paste - 40ml
Pickled Bell Peppers - 100g
Sweet Sesame-Soy - 80ml
Fresh Coriander - 10g
Rice Wine Vinegar - 40ml
Pickled Ginger - 40g
SUSHI RICE
Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 1L of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.
IN THE MEANTIME…
Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 6-7 minutes until golden, shifting as they colour. For best results, you may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season, and set aside.
UMAMI FLAVOURS
Trim the base off the pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 3-4 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the miso paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 60ml of water. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
YOU’RE ALMOST THERE
Add Âľ of the chopped coriander to the pot of cooked rice and stir through the rice wine vinegar to taste.
STIR FRY TIME!
Dish up a mound of sticky sushi rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, pickled ginger. So simple, Chef… Tuck in!
Sushi Rice - 400ml
Mixed Exotic Mushrooms - 500g
Pak Choi - 400g
Garlic Cloves - 3
Miso Paste - 80ml
Pickled Bell Peppers - 200g
Sweet Sesame-Soy - 160ml
Fresh Coriander - 20g
Rice Wine Vinegar - 80ml
Pickled Ginger - 80g
Woolies Products in this dish
