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 honey pot (25g)
130g basmati rice
Typical Values
per 100g
per serving
Energy
705 kJ 167 kcal
1987 kJ 470 kcal
Fat of which saturates
3.6 g 0.8 g
10 g 2.2 g
Carbohydrate of which sugars
29.5 g 6.5 g
83.2 g 18.4 g
Fibre
1.2 g
3.3 g
Protein
5.3 g
14.9 g
Salt
0.83 g
2.35 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.
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
130g portobello mushrooms
1 honey pot (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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