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: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cashew Nuts
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Miso Paste
- Mixed Exotic Mushrooms
- Pak Choi
- Pickled Bell Peppers
- Rice Wine Vinegar
- Sushi Rice
- Sweet Sesame-Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
STICKY SUSHI RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add rice wine vinegar (to taste) and fluff up with a fork.
TOAST MOMENT
Place the cashews in a nonstick pan large enough for the stir fry over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOLDEN MUSHIES
Return the pan over a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
UMAMI FLAVOUR
Rinse the pak choi 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 1-2 minutes. 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 NIGHT
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 toasted cashew nuts. It’s just that simple!
Sushi Rice - 100ml
Rice Wine Vinegar - 20ml
Cashew Nuts - 15g
Mixed Exotic Mushrooms - 125g
Pak Choi - 100g
Garlic Clove - 1
Miso Paste - 20ml
Pickled Bell Peppers - 50g
Sweet Sesame-Soy - 40ml
Fresh Coriander - 5g
STICKY SUSHI RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add rice wine vinegar (to taste) and fluff up with a fork.
TOAST MOMENT
Place the cashews in a nonstick pan large enough for the stir fry over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOLDEN MUSHIES
Return the 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. Remove from the pan on completion, season to taste, and set aside.
UMAMI FLAVOUR
Rinse the pak choi 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 1-2 minutes. 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 3-4 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
STIR FRY NIGHT
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 toasted cashew nuts. It’s just that simple!
Sushi Rice - 200ml
Rice Wine Vinegar - 40ml
Cashew Nuts - 30g
Mixed Exotic Mushrooms - 250g
Pak Choi - 200g
Garlic Cloves - 2
Miso Paste - 40ml
Pickled Bell Peppers - 100g
Sweet Sesame-Soy - 80ml
Fresh Coriander - 10g
STICKY SUSHI RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add rice wine vinegar (to taste) and fluff up with a fork.
TOAST MOMENT
Place the cashews in a nonstick pan large enough for the stir fry over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOLDEN MUSHIES
Return the 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
Rinse the pak choi 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 1-2 minutes. 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 45ml of water, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.
STIR FRY NIGHT
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 toasted cashew nuts. It’s just that simple!
Sushi Rice - 300ml
Rice Wine Vinegar - 60ml
Cashew Nuts - 45g
Mixed Exotic Mushrooms - 375g
Pak Choi - 300g
Garlic Cloves - 3
Miso Paste - 60ml
Pickled Bell Peppers - 150g
Sweet Sesame-Soy - 120ml
Fresh Coriander - 15g
STICKY SUSHI RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add rice wine vinegar (to taste) and fluff up with a fork.
TOAST MOMENT
Place the cashews in a nonstick pan large enough for the stir fry over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOLDEN MUSHIES
Return the 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
Rinse the pak choi 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 1-2 minutes. 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 NIGHT
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 toasted cashew nuts. It’s just that simple!
Sushi Rice - 400ml
Rice Wine Vinegar - 80ml
Cashew Nuts - 60g
Mixed Exotic Mushrooms - 500g
Pak Choi - 400g
Garlic Cloves - 3
Miso Paste - 80ml
Pickled Bell Peppers - 200g
Sweet Sesame-Soy - 160ml
Fresh Coriander - 20g
Woolies Products in this dish
