Gochujang Mushroom Stir-Fry
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Gochujang Mushroom Stir-Fry

with Pak Choi, Sugar Snaps and Jasmine Rice

Tags:
Quick
Under 650 calories
Veggie
Allergens:
Soya
Cereals containing gluten
Peanut

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.

Preparation Time25 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

150 grams

Jasmine Rice

180 grams

Sliced Mushrooms

80 grams

Sugar Snap Peas

120 grams

Coleslaw Mix

50 grams

Gochujang Paste

(Contains Soya)

25 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2435 kJ
Energy (kcal)582 kcal
Fat17.4 g
of which saturates2.2 g
Carbohydrate91.4 g
of which sugars25.7 g
Protein15.1 g
Salt4.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Kettle
Knife
Sieve
Lid
Large Saucepan
Large Frying Pan
Bowl
Rolling Pin

Instructions

1

a) Boil a half-full kettle for the rice. 

b) While it comes to the boil, peel and grate the garlic (or use a garlic press).

c) Trim and quarter the pak choi lengthways into 4 wedges.

2

a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Drain in a sieve and pop back in the pan.

d) Cover with a lid and leave to the side until ready to serve.

3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the sliced mushrooms to the pan and season with salt and pepper. Cook, stirring until starting to go golden, 3-4 mins. 

b) Add the sugar snaps and slaw mix to the pan. Stir-fry until tender, 2-3 mins.

c) Reduce the heat to medium-high and stir-fry the garlic, 30 secs. 

4

a) Add the gochujang, ketjap manis, honey, water for the sauce (see pantry for both amounts) and half the soy. 

b) Bring to the boil, reduce the heat and simmer until the sauce has reduced, 2-3 mins. 

c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

d) Transfer the veg and sauce to a bowl and cover to keep warm.

5

a) Pop the (now empty) pan back on medium-high heat with a drizzle more oil (no need to wash, the sauce residue will help caramelise the pak choi).

b) Once the pan is hot, lay in the pak choi, on one of the cut sides. Cook for 2 mins, then turn onto the other cut side and cook for another 2 mins. You want it to be nicely golden and caramelised. 

c) Reduce the heat to medium, add a splash of water and pop a lid (or some foil) on the pan. Leave to steam for another 3 mins, then remove from the heat. 

6

a) Stir the remaining soy through the rice and share it out between your bowls. 

b) Spoon over the mushroom and veg stir-fry. 

c) Lay the pak choi quarters on top then drizzle over the mayonnaise (see pantry for amount) and finish with a sprinkling of the crushed peanuts.

Enjoy!

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