This will take 10 min – tops! Whack the heat on high, and toss in your chestnut mushrooms, pak choi, hoisin sauce and chilli. Serve with coriander rice, and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.8 g||8.1 g|
|Protein||3 g||13.8 g|
|Salt||0.44 g||1.97 g|
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.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, tear the chestnut mushrooms into the pan and cook for 5 min or until beginning to soften
Tip: Try not to stir the mushrooms too often, as this will stop them from caramelising!
While the mushrooms are cooking, cut the pak choi in half, separating the white base and green tops
Cut the white base into bite-sized pieces
Combine the cornflour, hoisin sauce, soy sauce, sriracha chilli sauce, rice vinegar and 80ml [150ml] cold water
Whisk until smooth – this is your stir-fry sauce
Squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Once the mushrooms have softened, add the roasted garlic paste, chilli flakes (can't handle the heat? Go easy!) and pak choi to the pan and cook for 1 min further
Add the stir-fry sauce to the pan and give everything a good mix up
Cook for a further 1 min or until the sauce is thickened – this is your hoisin pak choi & mushroom stir-fry
Heat a separate large, wide-based pan (preferably non-stick) with half the sesame oil over a medium-high heat
Once hot, add the ginger paste and steamed white basmati rice with a generous pinch of salt and give it a good mix up
Add the peanuts and remaining sesame oil to the rice, roughly tear in the coriander and stir it all together – this is your coriander rice
Serve the hoisin pak choi & mushroom stir-fry with the coriander rice to the side