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Bulgogi Mushroom and Tenderstem® Broccoli

Bulgogi Mushroom and Tenderstem® Broccoli

with Zesty Rice and Crushed Peanuts

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18 Green SmartPoints® per serving
18 Blue SmartPoints® per serving
18 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:VeggieUnder 600 caloriesRapidWW Approved
Allergens:PeanutsSoyaGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

3 unit(s)

Portobello Mushroom

½ unit(s)

Lime

1 unit(s)

Spring Onion

½ unit(s)

Chilli

25 grams

Salted Peanuts

(ContainsPeanuts)

80 grams

Tenderstem Broccoli ®

150 grams

Bulgogi Sauce

(ContainsSoya)

25 milliliter(s)

Soy Sauce

(ContainsSoya, Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2150 kJ
Energy (kcal)514 kcal
Fat11.0 g
of which saturates1.0 g
Carbohydrate92 g
of which sugars27.0 g
Protein13 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Cutting board
Knife
Zester
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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!