Bulgogi Mushroom and Tenderstem® Stir-Fry
with Zesty Rice and Crushed Peanuts
Our Bulgogi Mushroom and Tenderstem® Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
150
Basmati Rice
3
Portobello Mushrooms
½
Lime
1
Spring Onion
½
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
150
Tenderstem Broccoli
150
Bulgogi Sauce
(Contains Soya)
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, thinly slice the portobello mushrooms.
b) Zest and halve the lime (see ingredients for amount).
c) Trim and thinly slice the spring onion. Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop.
d) Roughly chop the peanuts. Chop the Tenderstem® into thirds.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the mushrooms and Tenderstem® to the pan, then season with salt and pepper. Fry until golden, stirring occasionally, 6-8 mins. TIP: Add a drizzle more oil to the pan if needed.
a) Once the mushrooms and broccoli are cooked, stir in the bulgogi sauce and a squeeze of lime juice.
b) Simmer until the sauce has thickened, 2-3 mins.
a) Once the rice has cooked, fluff it up with a fork and stir through the lime zest.
b) Chop the remaining lime into wedges.
a) Divide the rice between your bowls and top with the bulgogi veg stir-fry.
b) Sprinkle over the spring onion, peanuts and chilli (careful, it's hot - add less chilli if you don't like too much heat).
c) Serve with any remaining lime wedges for squeezing over. Enjoy!
