- 1 cashew sachet
- 1 5 spice starch blend sachet
- 1 jasmine rice sachet
- 1 light soy sachet
- 1 hoisin sachet
- 1 Chinese cooking wine sachet
- 3 field mushrooms
- 1 capsicum
- 1 Chinese broccoli bunch
- 1 spring onion bunch
Pantry staples: Cooking oil
Allergens: Wheat, soy, garlic, onion, sesame, nuts (cashew)
Chef's note: Kung pao chicken is often found in the Sichuan Province of China. This is our vegetarian version.
1. Prepare the ingredients
Wash the vegetables. Roughly chop the capsicum. Cut the Chinese broccoli into 5cm pieces. Slice the spring onion. Cut the mushrooms in 2cm pieces.
2. Cook the rice
Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Make the kung pao sauce
Combine the Chinese cooking wine, light soy and hoisin in a bowl and mix well.
4. Dust the mushrooms
In a separate bowl, add the five spice starch and a splash of water to create a slurry. Add the mushrooms and mix to coat.
5. Cook the kung pao mushrooms
Heat a splash of oil in a frying pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring often, or until lightly browned.
6. Add the vegetables
Add the capsicum and cook for another minute. Add the Chinese broccoli and cashews and cook for a further 2 minutes.
7. Add the sauce
Pour in the sauce and cook for 2 minutes or until the sauce coats all the ingredients.
8. To serve
Divide the rice between serving plates. Top with the kung pao mushrooms and sprinkle with the spring onion.