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.
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.
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.
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.
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!