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: Wheat, Soy, Tree Nuts

Vegetarian
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)

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

  • Calories
    688
  • Carbohydrates
    89g
  • Fat
    32g
  • Protein
    10g
  • Sodium
    959mg
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Recipe Steps

You Will Need

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

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 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
    3

    Coat the Portobello

    Place mushroom in a mixing bowl and stir in 1 Tbsp. water. Add cornstarch and stir until completely coated.

  • 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. 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.

  • Step 5 - Cook Peppers and Finish Dish
    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!