Teriyaki mushrooms & rice

Vegan
Total
40m
Prep
25m
Chill
0m
Cook
15m
A Carbon Rating
  • 582

    Calories

  • 10.1g

    Fiber

  • 14.4g

    Protein

  • 105.5g

    Carbs

  • 11.3g

    Fats

  • 28g

    Sugar

Ingredients

4

Instructions

  1. 1.

    To a large mixing bowl add the sliced mushrooms, soy sauce, sesame oil, mirin and corn flour – mix well and let it stand for ~10 mins

  2. 2.

    To a bowl add soy sauce, maple syrup, rice vinegar, mirin, corn flour, ginger and water – mix until smooth

  3. 3.

    To a large saucepan add the rice and rinse under cold water until it runs clearer (~4 rinses), add water and bring to a boil – reduce the heat down to low and leave for 15 mins

  4. 4.

    Heat a small frying pan on high heat. Add the sesame seeds and place a lid on top – toast for ~2 mins, stirring often and reducing the heat so they don’t burn

  5. 5.

    Heat a wok on high heat and add sesame oil, garlic, broccoli and carrot – cook for 2-3 mins until the broccoli softens

  6. 6.

    Add the marinated mushrooms to the wok and mix together – cook for ~2 mins

  7. 7.

    Pour the sauce over the veggies, mix well so everything is coated and bring to a simmer – once the sauce thickens turn off the heat

  8. 8.

    Serve over rice with chopped spring onion and toasted sesame seeds

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