Pulled oyster mushrooms
with sweet and sour vegetables and roasted cashew nuts
Oyster mushrooms (gírgolas in Spanish) have an incredible texture similar to shredded meat. They also have excellent nutritional and medicinal features.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, soya, gluten, sesame
Utensils:
Ingredients
Oyster mushrooms
Pak choi
Carrot
White onion
Zucchini
Broccoli
Garlic
Ginger
Teriyaki sauce
Brown basmati rice
Toasted sesame seeds
Cashew nuts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2418
578
13
2
97
13
18
28
0
620
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Separate the florets from the broccoli and cook them for 3 minutes in a pot with plenty of boiling water. Remove the broccoli from the pot and use the same water for the rice. Cook the rice for approx. 20 minutes in boiling water and drain the water.
2.
Peel the carrot and cut it into slices. Cut the onion in half and cut 1 half into slices. Peel and mince the garlic and ginger. Cut the zucchini into slices. Separate the pak choi leaves and cut the larger ones in half lengthwise. The smaller ones can be used as they are.
3.
Grab the oyster mushrooms by their stem and scrape with a fork in the opposite direction until you get threads similar to shredded meat. Repeat this for all the mushrooms and make sure to shred the stem as well. Heat 1 tablespoon of oil in a skillet and cook the mushrooms without stirring for 2-3 minutes until the bottom begins to brown. Then stir to cook them evenly for another minute. When they start to turn golden and crunchy, take them from the pan and set aside.
4.
Cook all the vegetables in a wok or large skillet with a tablespoon of oil, the ginger and garlic. It's recommended to cook the vegetables in 2 batches, to make sure that they cook evenly. Once all the vegetables are precooked, mix them together in the pan and add 3/4 of the teriyaki sauce. Cook everything for 3 minutes while stirring.
5.
Sauté the cashew nuts in some oil and salt to taste for 2 minutes over high heat. Mix the remaining teriyaki sauce with the shredded mushrooms.
6.