Mushroom Pot Rice
Equipment
Ingredients
Main Ingredients
button mushrooms (sliced)
7 pieces
medium tomato (julienned)
1 piece
oil
15 ml
dry red chillies (deseeded)
2 pieces
garlic (chopped)
5 g
ginger (chopped)
5 g
spring onion whites (chopped)
5 g
water
500 ml
salt
2.5 g
black pepper
2.5 g
sugar
2.5 g
aromat powder
2.5 g
vinegar
2.5 ml
light soy sauce
5 ml
oyster sauce
2.5 ml
chilli paste
2.5 ml
cornflour slurry
10 g
spring onion greens (chopped)
10 g
steamed rice
200 g
Instructions
Prepare ingredients
Slice 6-8 button mushrooms into medium thickness. Deseed and julienne 1 medium tomato. Chop garlic, ginger, and spring onion whites.
Sauté aromatics
Heat 1 tbsp oil in a wok. Add 2 deseeded dry red chillies, 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp chopped spring onion whites and sauté till fragrant.
Cook mushrooms
Add sliced mushrooms to the wok and sauté till slightly wilted.
Add water and seasonings
Add 2 ladlefuls of water (about 500ml). Season with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar, 1/2 tsp aromat powder, 1/2 tsp vinegar, 1 tsp light soy sauce, 1/2 tsp oyster sauce, 1/2 tsp chilli paste. Thicken with cornflour slurry as desired.
Add vegetables and serve
Add julienned tomato and spring onion greens cut into matchsticks. Mix well till slightly cooked. Serve hot over steamed rice and garnish with chopped spring onions.
Rest briefly
Let the dish rest for 30 seconds before serving.
Original recipe
Storage
Best eaten fresh. Reheat gently to avoid drying out.
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