This recipe uses a Chinese cooking technique known as 'velveting'. It involves coating the mushrooms and peppers in an egg and cornflour mixture, creating a moist, silky stir-fry. It’s surprisingly simple and makes this torn vegetable stir-fry eggstra special! (Dairy-free: see our FAQs for details).
Prep Time
25 min
Cuisine
Chinese
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1 bag of cashew nuts (25g)<span class="strong">†</span>
1 chilli jam pot (25g)
130g portobello mushrooms
1 pot of honey (25g)
130g basmati rice
Typical Values
per 100g
per serving
Energy
690 kJ 163 kcal
1943 kJ 459 kcal
Fat of which saturates
3.4 g 0.7 g
9.5 g 2 g
Carbohydrate of which sugars
29.1 g 6.5 g
81.9 g 18.4 g
Fibre
1 g
2.8 g
Protein
5.3 g
15.1 g
Salt
0.82 g
2.31 g
*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.
cashew (nut) 100%. May contain peanut, sesame & other nuts
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
130g portobello mushrooms
1 pot of honey (25g)
blossom honey
130g basmati rice
basmati rice
Allergens
Allergens highlighted by † (egg, gluten, soya, nut)
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
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the cashew nuts to a small baking tray or heatproof dish
Put them in the oven for 5-10 min or until they have darkened slightly in colour
2
Meanwhile, add the basmati rice and 300ml [600ml]water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
3
Meanwhile, tear the portobello mushrooms into large bite-sized pieces
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and tear them into large bite-sized pieces
Tip: we love tearing our veg, it creates a nice, rustic look and means you don't need knife skills!
4
Heat a large, wide-based pan (preferably non-stick) or a wok with 1 tbsp [2 tbsp]vegetable oil over a high heat
Once hot, add the peppers and mushrooms and cook for 8-10 min or until starting to soften and colour
5
Meanwhile, peel and finely chop (or grate) the garlic
Slice the spring onions finely, discarding the root ends
Combine the chopped garlic, chilli jam, honey and soy sauce in a mixing bowl with 1 tbsp [2 tbsp]hot water and mix thoroughly – this is your chilli sauce
6
Chop the cooled, toasted cashews roughly
Add the cornflour to a bowl
Crack the egg[s] into a separate bowl and whisk lightly
Gradually whisk the egg[s] into the cornflour until fully combined
7
Once the mushrooms and peppers have softened, add the egg mixture and leave it to settle (don't stir) for 1 min
After 1 min, gently flip the egg mixture, add the chilli sauce and cook for a further 2 min, stirring to break up the egg a little as you go
Remove from the heat and stir in half of the sliced spring onion and half of the chopped cashews
8
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