eCook Meal
Stir-Fried Exotic Mushrooms
with a sticky miso sauce, pickled peppers & sushi rice
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R186.26
for 4 servings · R46.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
-
Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Miso Paste needs 80 mlMiso Tasty White Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
- Mixed Exotic Mushrooms
- Pickled Bell Peppers
- Sweet Sesame-Soy
- Sushi Rice
- Pickled Ginger
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stir-Fried Exotic Mushrooms?
The preparation time for Stir-Fried Exotic Mushrooms with a sticky miso sauce, pickled peppers & sushi rice is between 20 and 30 minutes.
What is the total time required to make Stir-Fried Exotic Mushrooms with a sticky miso sauce, pickled peppers & sushi rice?
The total time required to make Stir-Fried Exotic Mushrooms with a sticky miso sauce, pickled peppers & sushi rice is between 30 and 45 minutes.
How many servings does Stir-Fried Exotic Mushrooms provide?
4 servings
What are the main ingredients in Stir-Fried Exotic Mushrooms?
Fresh Coriander, Garlic, Miso Paste, Mixed Exotic Mushrooms, Pak Choi, Pickled Bell Peppers, Pickled Ginger, Rice Wine Vinegar, Sushi Rice, Sweet Sesame-Soy
What is the nutritional information of Stir-Fried Exotic Mushrooms?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Stir-Fried Exotic Mushrooms?
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. 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! YOU’RE ALMOST THERE: Add ¾ of the chopped coriander to the pot of cooked rice and stir through the rice wine vinegar to taste. 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. 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.
What should be prepared from my kitchen to make Stir-Fried Exotic Mushrooms?
Fresh Coriander, Garlic, Miso Paste, Mixed Exotic Mushrooms, Pak Choi, Pickled Bell Peppers, Pickled Ginger, Rice Wine Vinegar, Sushi Rice, Sweet Sesame-Soy
How many calories does Stir-Fried Exotic Mushrooms have?
calories
How much fat content does Stir-Fried Exotic Mushrooms have?
grams