Mongolian Portobello Mushrooms

with edamame and water chestnuts

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Wheat, Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Mongolian beef is a standard offering at just about every Chinese take-out restaurant worth its MSG. When you taste the sweet-savory hoisin sauce that coats it, it's easy to see why. Our version amps up the spice, but offers the same great depth of flavor and richness to keep this dish light and accessible. We put a further twist on this classic by making it vegetarian, swapping beef for portobello mushrooms that bring plenty of their own "meaty" flavor. Save yourself the calories while still savoring the flavor.

In Your Box (serves 2)

  • 1 cup Parboiled White Rice
  • 4 Portobello Mushrooms
  • Info
    5 oz. Frozen Edamame
  • 1 Green Onion
  • 4 oz. Sliced Water Chestnuts
  • 3 oz. Matchstick Carrots
  • Info
    2¾ fl. oz. Hoisin Sauce
  • Info
    1½ fl. oz. Starport Spicy Szechuan Sauce
  • 1 Tbsp. White Sesame Seeds

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
    1200
  • Carbohydrates
    228g
  • Fat
    13g
  • Protein
    32g
  • Sodium
    1317mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with 1 ¾ cups water and rice to a boil. Reduce to a simmer, cover, and cook 17-20 minutes, or until tender and water has been absorbed.

  • 2

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms and cut mushrooms into ¼" strips. Rinse edamame under warm water if still frozen. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Drain and rinse water chestnuts.

  • 3

    Cook the Vegetables

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add white parts of green onion, matchstick carrots, and mushrooms to hot pan. Cook 6-8 minutes, while stirring, or until mushrooms are tender. Add water chestnuts and edamame and cook 2-3 more minutes.

  • 4

    Add the Sauce

    Add hoisin sauce and half the spicy Szechuan sauce to pan. Taste, and add remaining Szechuan sauce if desired. Cook 1-2 minutes, or until sauce has thickened slightly. For a thinner sauce, add 1-2 Tbsp. water.

  • 5

    Plate the Dish

    Place rice in a bowl or plate, followed by cooked vegetables. Garnish with green parts of green onion and sesame seeds.

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