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Prep Time
25 min
Cuisine
Chinese
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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!
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
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
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
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
Serve the egg fried vegetables over the rice and garnish with the remaining spring onion and chopped cashews
Enjoy!