Mushroom Rice Bowl

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Ingredients

For Sauce

• 2 tbsp oyster sauce (or hoisin sauce)
• 2 tbsp dark soy sauce
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sweet chili sauce
• 1 tbsp maple syrup (or agave syrup)

For Mushrooms

• 6 oz shiitake mushrooms (sliced thinly)
• 1 tbsp low sodium soy sauce
• 2 tbsp cornstarch (more if needed)
• 1 tbsp olive oil (for frying)

For Bowls

• 2 cups cooked rice
• 2 small red bell peppers (diced)
• 1 tbsp olive oil
• 2 shallots (sliced)
• 4 garlic cloves (diced)
• 1 serrano pepper (diced)
• 2 tbsp chopped green onion (for garnishing)

Cooking Instructions

For making sauce

Take a bowl to combine all the sauce ingredients. Stir well and set aside.

For cooking Mushrooms

1. Add the mushrooms to a bowl and drizzle soy sauce.
2. Now, add the cornstarch and toss to coat evenly.
3. Add more cornstarch (if needed) to coat all the pieces lightly.
4. Now take a pan over medium heat and add 1 tbsp of olive oil.
5. Add the coated mushrooms and spread into an even layer on the bottom. Do not sauté and let them turn crisp brown on the bottom (should take around 3-5 minutes).
6. Now flip them and allow them to brown on the other side as well. Remove from the pan.

For Rice Bowls

1. Place the empty pan back over medium heat.
2. Add the olive oil, garlic, shallots, bell peppers and serrano peppers.
3. Cook, while stirring frequently, until the veggies become slightly tender (around 3-5 minutes).
4. Add the sauce (cooked in step 1) to the pan and allow it to get bubbly.
5. Add the mushrooms (cooked in step 2) back to the pan and toss to coat well.
6. Remove from the heat and serve over cooked rice with green onion on top.

Nutrition Facts

• Calories: 585 kcal per serve (out of 4 serves)
• Carbohydrates: 86 g
• Fiber: 6 g
• Sugar: 19 g
• Protein: 11 g
• Fat: 22 g,
• Trans fat: 1 g
• Sodium: 2400 mg
• Potassium: 679 mg
• Iron: 2 mg