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.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, soya, gluten, sesame

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

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.

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.

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.

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.

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.

Serve the rice on a deep plate with the vegetables next to it. Add the shredded mushrooms to the centre of the plate and garnish with the cashew nuts and sesame seeds.