Meal Kit

Mongolian Fried Portobellos & Peppers

with cashews and rice

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Cashews), Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fool that loud meat-eater in your life, the one that proudly proclaims that no vegetarian dinner 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. Minced Ginger
  • 2 Green Onions
  • 1 tsp. Sriracha
  • ¾ cup Jasmine Rice
  • Info
    1 oz. Roasted Salted Cashews
  • 2 Portobello Mushrooms
  • 3 Tbsp. Cornstarch
  • 1 Red Bell Pepper
  • Info
    3 fl. oz. Garlic Sesame Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make the Rice

    Bring a small pot with jasmine rice and 11/2 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.

  2. 2

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into 3/4" 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.

  3. 3

    Coat the Portobello

    Place mushroom in a mixing bowl and stir in 1 Tbsp. water.

    Add cornstarch and stir until completely coated.

  4. 4

    Cook the Portobello

    Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil.

    Shake excess cornstarch off of mushrooms and add to hot pan with a pinch of salt. Stir often until browned all over, 6-8 minutes.

  5. 5

    Cook Peppers and Finish Dish

    Add red bell pepper and ginger to pan Stir occasionally until bell pepper is tender, 2-4 minutes.

    Stir in sauce, 2 Tbsp. water, and white portions of green onion and cook until sauce is slightly thickened, 1 minute.

    Stir in Sriracha (to taste).

    Plate dish as pictured on front of card, garnishing with cashews and green portions of green onions. Bon appétit!

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