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

A note about serious food allergies

Fool that loud meat-eater in your life, the one that proudly proclaims that no meat will go down his or her gullet. This take on Mongolian beef, substituting umami-bursting mushrooms for meat, brings all that classic flavor, but better. The garlic, sesame, ginger, and Sriracha combination animating the sauce will trick even the most boisterous of carnivores into chowing down on these veggies.

In Your Box (serves 2)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Make the Rice

    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

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¾" 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

    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

    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

    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!