This Korean stir-fry sees you make your own toasted sesame sauce made from grinding up sesame seeds with punchy ginger, soy and mirin. This sauce is then added to meaty portobello mushrooms and vibrant pak choi for the ultimate vegan stir-fry.
Prep Time
35 min
Cuisine
Asian
Use within
6-7 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
200g pak choi
pak choi
130g portobello mushrooms
130g basmati rice
basmati rice
1 toasted sesame oil sachet (30ml)
sesame seed (100%)
Allergens
Allergens highlighted by † (gluten, soya, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Bash the lemongrass (to release the juices) before slicing it down the middle
Separate the tough outer layers from the tender innards
Add the rice, 375ml (750ml) water, outer lemongrass and salt (optional) to a pot with a matching lid and bring to the boil over a high heat
2
Once boiling, reduce the heat to low and cook covered for 10-15 min or until the water is absorbed, checking occasionally
Meanwhile, cut each mushroom into wedges
Cut the pak choi into bite-size pieces, keeping the white and green seperate
3
Peel the ginger by scraping the skin off with a teaspoon
Finely chop (or grate) the peeled ginger
Chop the reserved lemongrass innards finely
Slice the spring onion(s) finely, discarding the root end(s)
4
Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) vegetable oil on a high heat
Once hot, add the mushroom with a pinch of salt and cook for 4-5 min or until caramelised, turning occasionally
Tip: Allow your mushrooms to get quite dark - this gives them a smoky flavour!
5
Meanwhile, boil half a kettle
Add the sesame seeds to a pestle and mortar
Grind and bash the seeds with some force until you have a coarse powder
6
Add the ginger and lemongrass innards and grind well
Add 1 tbsp (2 tbsp) boiled water, the soy sauce, mirin, 2 tsp (4 tsp) sugar (preferably brown) and half the sesame oil
Grind thoroughly - this is your sesame sauce
7
Add the white of the pak choi to the caramelised mushrooms and stir-fry for 3 min before adding a lid and cooking for a further 2 min
Remove the lid and reduce the heat to medium
Add the sesame sauce and the green of the pak choi and cook until the sauce has thickened (approx. 2 min)
8
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