MUSHROOMS AND CRUNCHY VEGETABLES BOWL
- Servings : 2
- Preparation : 15 minutes
- Cook time : 15 minutes
- Calories : 340 cal
- Carbohydrate : 60 g
- Lipid : 9 g
- Fiber : 7 g
- Protein : 13 g
Ingredients
Sauce :
- 30 ml (2 tbsp) gochujang sauce
- 30 ml (2 tbsp) rice vinegar
- 5 ml (1 tbsp) toasted sesame oil
Mushroom mix :
- 10 ml (2 tsp) toasted sesame oil
- 1 package (227 g) sliced white mushrooms
- 1 package (227 g) Shiitake mushrooms sliced
- ½ chopped onion
- 1 clove of chopped garlic
- 15 ml (1 tbsp.) chopped fresh ginger
- 22 ml (1 ½ tbsp.) Isabelle Huot meat seasoning
- 30 ml (2 tbsp.) chopped green onions
Toppings :
- 250 ml (1 cup) cooked Calrose rice
- 180 ml (3/4 cup) cubed cucumber
- 180 ml (3/4 cup) julienned carrot
- 250 ml (1 cup) cabbage mixture
Steps
1 - In a bowl, mix all the sauce ingredients. Set aside.
2 - In a large non-stick frying pan heat the oil. Add the mushrooms and cook for 3 to 4 minutes, or until nicely browned.
3 - Add the onion, garlic, ginger and meat seasoning. Cook for 1 to 2 minutes.
4 - Add half of the sauce. Mix and remove from the heat.
5 - In 2 serving bowls, place the Calrose rice at the bottom Add the cooked mushrooms, cucumber, carrots and cabbage mixture.
6 - Add the rest of the sauce to taste
7 - Serve and enjoy immediately.
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