Nam Xao Rau Cu (Mushroom and Mixed Vegetable Stir-Fry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 300 g chestnut mushrooms, sliced
- 200 g broccoli, cut into florets
- 1 carrots, sliced
- 1 red pepper, sliced
- 2 garlic cloves
- 2 tbsp gluten-free soy sauce (tamari)
- 1 tsp caster sugar
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 352 kcal
- Protein
- 10.5 g
- Carbohydrate
- 72.4 g
- of which sugars
- 6.3 g
- Fat
- 1.2 g
- of which saturates
- 0.3 g
- Fibre
- 4.3 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack.
- 2
Blanch the broccoli and carrot in boiling water for 2 minutes, then drain.
- 3
Heat a little oil in a wok over a high heat and stir-fry the garlic for 30 seconds.
- 4
Add the mushrooms, pepper, broccoli and carrot and stir-fry for 4 minutes.
- 5
Stir in the tamari and sugar and toss for 1 more minute. Serve with the rice.
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