Mongolian Fried Portobellos & Peppers

with cashews and rice

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Vegetarian
A note about serious food allergies

In Your Box (serves 2)

  • 2 Portobello Mushroom
  • 3 Tbsp. Cornstarch
  • 2 Green Onion
  • 1 Red Bell Pepper
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • ¾ cup Jasmine Rice
  • Info
    1 oz. Roasted Salted Cashews
  • 1 Tbsp. Chopped Ginger
  • 1 tsp. Sriracha
  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    90g
  • Fat
    35g
  • Protein
    10g
  • Sodium
    1105mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Make the Rice
    1

    Make the Rice

    Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¼" dice. Trim and cut white portions of green onion into 1" lengths. Mince top 2" of green portions. Keep white and green portions separate. Stem, seed, remove ribs, and thinly slice red bell pepper.

  • Step 3 - Coat the Portobello
    3

    Coat the Portobello

    Place mushroom in a mixing bowl and stir in 1 Tbsp. water. Add cornstarch and stir until completely coated. Cornstarch adds crunch, but also provides textures so sauce will stick better.

  • Step 4 - Cook the Portobello
    4

    Cook the Portobello

    Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add mushroom to hot pan, shaking off excess cornstarch, and a pinch of salt. Stir often until browned all over, 6-8 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Add red bell pepper and ginger to pan. Stir occasionally until red bell pepper is crisp-tender, 2-4 minutes. Stir in sauce, 2 Tbsp. water, white portions of green onion and cook, 1 minute. Add Sriracha (to taste). Plate dish as pictured on front of card, garnishing with cashews and green portions of green onions, Bon appétit!