Hoisin Pulled Mushrooms & Veggie Stir-Fry
with Garlic Rice & Crispy Shallots
Introducing our veggie alternative to pulled pork - chunky shredded mushrooms! Cook it with tasty hoisin sauce and lime then team the whole thing with crisp veggies and garlic rice for a meaty mushroom dish that will take you on a flavour ride.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1
carrot
1 bag
snow peas
1 packet
Plant-Based Slow Braised Meat
(Contains Soy; May be present: Gluten, Egg, Peanut, Sesame. )
1 knob
ginger
½
lime
1 sachet
hoisin sauce
(Contains Sesame, Soy;)
1 bag
coriander
1 packet
crispy shallots
Not included in your delivery
Olive Oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the capsicum into 2cm chunks. Thinly slice the carrot into halfmoons. Trim the snow peas and cut into 2cm chunks. Roughly chop the pulled mushrooms. Finely grate the ginger. Zest the lime to get a pinch, then slice into wedges.
In a small bowl, combine the hoisin sauce, soy sauce, lime zest, a squeeze of lime juice and water (for the sauce).
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum, carrot and pulled mushrooms, tossing until the veggies are softened and the mushrooms are browned, 4-5 minutes. Add the snow peas, ginger and remaining garlic and cook, tossing until fragrant, 1-2 minutes.
Reduce the heat to low and add the hoisin sauce mixture and cook, stirring, until bubbling, 30 seconds.
Roughly chop the coriander. Divide the garlic rice between bowls and top with the hoisin pulled mushrooms and veggie stir-fry. Top with the crispy shallots, coriander and serve with any remaining lime wedges.