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Bulgogi Mushroom and Tenderstem® Stir-Fry

Bulgogi Mushroom and Tenderstem® Stir-Fry

with Zesty Rice and Crushed Peanuts

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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!

Tags:VeggieRapidUnder 650 caloriesSpicy
Allergens:PeanutSoya

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 conflict 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.

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

(ContainsPeanut)

150 grams

Tenderstem® Broccoli

150 grams

Bulgogi Sauce

(ContainsSoya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2250 kJ
Energy (kcal)538 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate93 g
of which sugars29.0 g
Protein15 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Sieve
Lid
Zester
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!