Kung Bao with Brown Rice and Cashews
Nutrition per serving
| Calories | 539 kcal |
| Protein | 14.8 g |
| Carbs | 86.1 g |
| Fats | 16.3 g |
| Saturated Fat | 1.5 g |
| Monounsaturated Fat | 5.9 g |
| Polyunsaturated Fat | 1.8 g |
| Sugars | 5.5 g |
| Fiber | 5.4 g |
| Sodium | 1,080 mg |
Ingredients
| Red Chilli Pepper | |
| Ginger | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| White or chestnut mushrooms | |
| Soy Sauce (tamari) | |
| Vinegar, Rice | |
| Cashew Nuts | |
| Olive Oil | |
| Brown Rice (medium-grain) | |
| Garlic |
Preparations
1. Peel/finely chop the garlic and ginger
1. Peel/finely chop the garlic and ginger
2. Finely chop the chili.
3. Finely slice the spring onion and separate the white part from the green.
4. Halve the mushrooms.
Cooking Instructions
1. Rinse the rice in a sieve under running cold water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender. Drain, return to pot and cover with a tea towel for 5 minutes.
1. Rinse the rice in a sieve under running cold water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender. Drain, return to pot and cover with a tea towel for 5 minutes.
2. To make sauce, in a small bowl, mix together a tbsp of rice vinegar and a tbsp of soy sauce. Set aside.
3. Heat ½ a tbsp of olive oil over high heat. Add the mushrooms and cook for a few minutes until browned. Add the garlic, ginger, chili and all the spring onion (except 1 tbsp of the green part) and cook for a minute before adding the sauce and cooking for a final 30 seconds. Remove from heat and stir in the cashews.
4. Serve in a bowl on top of the rice with the reserved spring onion sprinkled over the top.