Chinese · Dinner
Braised Vegetable and Mushroom Rice Bowl
Chinese braised vegetable and mushroom rice bowl built on shiitake mushrooms, napa cabbage, carrot and bamboo shoot simmered in a soy and Shaoxing wine broth thickened lightly with cornstarch, served over steamed jasmine rice and finished with scallion and sesame oil.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
412Calories
10.8gProtein
6.9gFat
79.4gCarbs
7.8gSugar
8.3gFiber
1110mgSodium
0mgChol
0.9gSat Fat
945mgPotassium
88mgCalcium
3.1mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
hidden-gems
vegan
Instructions
1
Prep
Slice the shiitake mushrooms, chop the napa cabbage, julienne the carrot, slice the bamboo shoot, and mince the ginger and garlic.
2
Sauté
Heat the vegetable oil in a wok over medium-high heat and stir-fry the garlic and ginger for 30 seconds until fragrant.
3
Braise
Add the shiitake mushrooms, napa cabbage, carrot, bamboo shoot, soy sauce, Shaoxing wine and vegetable stock; simmer for 12 minutes.
4
Thicken
Stir the cornstarch slurry into the wok over medium heat for 1 minute until the sauce coats the back of a spoon.
5
Finish
Remove from heat, stir in the sesame oil, thinly slice the scallion and taste for seasoning.
6
Plate
Spoon the jasmine rice into a bowl, ladle the braised vegetables and mushrooms with sauce over the top, and scatter scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g shiitake mushroom
- 7 oz200g napa cabbage
- 2/3 cup80g carrot
- 1/2 cup70g bamboo shoot
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp ginger
- 2 clove2 clove garlic
- 2 tbsp2 tbsp Shaoxing wine
- 1 cup240ml vegetable stock
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1 1/2 cup280g jasmine rice, cooked
- 2 tsp2 tsp vegetable oil
