Bulgogi Mushroom and Tenderstem® Broccoli

Name: Bulgogi Mushroom and Tenderstem® Broccoli with Zesty Rice and Crushed Peanuts
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 150 Basmati Rice; 3 Portobello Mushrooms; ½ Lime; 1 Spring Onion; ½ Red Chilli; 25 Salted Peanuts; 80 Tenderstem® Broccoli; 150 Bulgogi Sauce; 25 Soy Sauce

with Zesty Rice and Crushed Peanuts

Recipe Development TeamPublished on August 30, 2021

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18 Green SmartPoints® per serving
18 Blue SmartPoints® per serving
18 Purple SmartPoints® per serving
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Tags:

WeightWatchers

•Rapid

•Veggie

•Under 600 calories

Allergens:

Peanut

•Soya

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Portobello Mushrooms

Lime

Spring Onion

Red Chilli

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Tenderstem® Broccoli

150

Bulgogi Sauce

(Contains: Soya)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

Nutritional information

Energy (kcal)514 kcal

Energy (kJ)2150 kJ

Fat11 g

of which saturates1 g

Carbohydrate92 g

of which sugars27 g

Protein13 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Zester

•Chopping Board

•Knife

•Grill Pan

•Bowl

Cooking Instructions and Tips

PDF

a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

a)Thinly slice the mushrooms into 1cm slices. b) Zest and halve the lime (see ingredients for amount). c)Trim and thinly slice the spring onion. d)Halve the chilli lengthways (see ingredients for amount), deseed then finely chop. e)Roughly chop the peanuts. f) Chop the Tenderstem® into thirds.

a) Heat a drizzle of oil in a large frying pan on high heat. b) When hot add the mushroom and Tenderstem® to the pan, season with salt and pepper. Fry until golden, stirring occasionally, 6-8 mins. TIP: Add a splash of oil to the pan if needed.

a) Once the mushroom and broccoli are cooked, stir through the bulgogi sauce, soy sauce and a squeeze of lime juice. b) Simmer until the sauce has thickened, 2-3 mins.

a) Once the rice has cooked, fluff up with a fork and stir the lime zest in.

a) Divide the rice between bowls and top with the mushrooms mix. b) Sprinkle over the spring onion, peanuts and chilli TIP: Add less if you don't like too much heat. c) Serve with any remaining lime wedges for squeezing over. Enjoy!