Spicy Mushroom Stir-Fry with Sriracha Mayo
over rice with courgette & peanuts
Gomashio is a Japanese seasoning made from ground sesame seeds with a little bit of added salt. It's perfect for giving your dish more flavour without adding too much sodium.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
White long grain rice
20 g
Sriracha mayo
(Contains Mustard, Soy, Egg)
90 g
Pre-cut mushroom mix
½ sachet(s)
Vietnamese-style sauce
(Contains Soy, Wheat)
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
½ piece
Courgette
50 g
Slaw mix
¼ piece
Lime
½ piece
Garlic
5 g
Ginger paste
½ sachet(s)
Gomashio
(Contains Sesame)
20 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Cut the lime into quarters.
- Slice the courgette into crescents of 0.5cm thickness.
- Crush or mince the garlic.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat half of the sunflower oil in a wok or deep frying pan over medium-high heat and fry the mushrooms with the courgette for 6 - 8 minutes until golden-brown.
- Add the Vietnamese sauce during the final 2 minutes and season to taste with salt and pepper.
- Heat the rest of the sunflower oil in a frying pan over medium-high heat.
- Fry the garlic and ginger paste with the slaw mix and Korean-style spices for 4 - 6 minutes.
- Add the rice and fry for 2 - 4 minutes, seasoning to taste with salt and pepper.
- Serve the rice on deep plates and top with the mushrooms and courgette.
- Garnish with the peanuts and the gomashio.
- Drizzle with the sriracha mayo and then squeeze over one lime wedge per person.