Umami flavour shines under this spotlight of pickled peppers, pak choi, and mixed exotic mushies in a miso-rich, hot-and-sour sauce. Completed by sticky sushi rice with fresh coriander and a subtle ping of vinegar. Mmm!
EXOTIC MUSHROOM STIR FRY
EXOTIC MUSHROOM STIR FRY
with sushi rice, pickled peppers & miso paste
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Fresh Coriander
- Garlic Clove
- Miso Paste
- Mixed Exotic Mushrooms
- Pak Choi
- Pickled Bell Peppers
- Pickled Ginger
- Rice Wine Vinegar
- Sesame Soy
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
SUSHI RICE
Rinse the sushi rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place the rice in a pot with 250ml of fresh water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes, keeping the lid on, until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Stir through the rice wine vinegar (to taste) and three-quarters of the chopped coriander. Replace the lid and set aside for serving.
PAN FRY THOSE MUSHIES
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until golden, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
UMAMI FLAVOUR
Trim the base off the pak choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. 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 soft, 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 and 15ml of water, and simmer for 2-3 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
STIR FRY TIME!
Make a bed of sticky sushi rice and cover with the miso mushroom stir fry. Pour over the luscious sauce from the pan to your preference. Garnish with the remaining fresh coriander and the chopped, pickled ginger. It’s just that simple!
Sushi Rice - 100ml
Rice Wine Vinegar - 20ml
Fresh Coriander - 5g
Mixed Exotic Mushrooms - 125g
Pak Choi - 100g
Garlic Clove - 1
Miso Paste - 20ml
Pickled Bell Peppers - 50g
Sesame-Soy - 40ml
Pickled Ginger - 20g
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
SUSHI RICE
Rinse the sushi rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place the rice in a pot with 500ml of fresh water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes, keeping the lid on, until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Stir through the rice wine vinegar (to taste) and three-quarters of the chopped coriander. Replace the lid and set aside for serving.
PAN FRY THOSE MUSHIES
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season to taste, and set aside.
UMAMI FLAVOUR
Trim the base off the pak choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. 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 soft, 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 and 30ml of water, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
STIR FRY TIME!
Make a bed of sticky sushi rice and cover with the miso mushroom stir fry. Pour over the luscious sauce from the pan to your preference. Garnish with the remaining fresh coriander and the chopped, pickled ginger. It’s just that simple!
Sushi Rice - 200ml
Rice Wine Vinegar - 40ml
Fresh Coriander - 10g
Mixed Exotic Mushrooms - 250g
Pak Choi - 200g
Garlic Clove - 2
Miso Paste - 40ml
Pickled Bell Peppers - 100g
Sesame-Soy - 80ml
Pickled Ginger - 40g
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
SUSHI RICE
Rinse the sushi rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place the rice in a pot with 500ml of fresh water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes, keeping the lid on, until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Stir through the rice wine vinegar (to taste) and three-quarters of the chopped coriander. Replace the lid and set aside for serving.
PAN FRY THOSE MUSHIES
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season to taste, and set aside.
UMAMI FLAVOUR
Trim the base off the pak choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. 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 soft, 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 and 30ml of water, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
STIR FRY TIME!
Make a bed of sticky sushi rice and cover with the miso mushroom stir fry. Pour over the luscious sauce from the pan to your preference. Garnish with the remaining fresh coriander and the chopped, pickled ginger. It’s just that simple!
Sushi Rice - 200ml
Rice Wine Vinegar - 40ml
Fresh Coriander - 10g
Mixed Exotic Mushrooms - 250g
Pak Choi - 200g
Garlic Clove - 2
Miso Paste - 40ml
Pickled Bell Peppers - 100g
Sesame-Soy - 80ml
Pickled Ginger - 40g
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
SUSHI RICE
Rinse the sushi rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place the rice in a pot with 1L of fresh water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes, keeping the lid on, until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Stir through the rice wine vinegar (to taste) and three-quarters of the chopped coriander. Replace the lid and set aside for serving.
PAN FRY THOSE MUSHIES
Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 6-7 minutes until golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season to taste, and set aside.
UMAMI FLAVOUR
Trim the base off the pak choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. 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 soft, 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 and 60ml of water, and simmer for 5-6 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
STIR FRY TIME!
Make a bed of sticky sushi rice and cover with the miso mushroom stir fry. Pour over the luscious sauce from the pan to your preference. Garnish with the remaining fresh coriander and the chopped, pickled ginger. It’s just that simple!
Sushi Rice - 400ml
Rice Wine Vinegar - 80ml
Fresh Coriander - 20g
Mixed Exotic Mushrooms - 500g
Pak Choi - 400g
Garlic Clove - 3
Miso Paste - 80ml
Pickled Bell Peppers - 200g
Sesame-Soy - 160ml
Pickled Ginger - 80g
Woolies Products in this dish
