Egg Roll In A Bowl with Hoisin Portobellos
Why we love it:
- 11⁄2 cups Basmati Rice (White)
- 2 cups Water
- 1 teaspoon Kosher Salt
- 1 pound Portobello Mushroom
- 1 Tablespoon Extra Virgin Olive Oil (divided)
- 1 Tablespoon Hoisin Sauce
- 3 cloves Garlic (minced)
- 1 teaspoon Ground Ginger
- 2 teaspoons Soy Sauce (divided)
- 1⁄2 head Green Cabbage (or coleslaw mix)
- 2 cups Sugar Snap Peas
- 3 Carrots (large, diagonally sliced)
- 2 cups Wonton Noodles (optional)
- Sriracha (to taste, optional)
Combine the rice, water and salt in a medium pot over high heat with a fitted lid. Bring to a simmer and stir well, then turn down to low and cover. Let cook untouched for about 17 minutes. After that time, stir it and cover it back up. Let it rest off the heat until you’re ready to serve.
Remove the stems. Slice in ⅓” wide strips through the caps.
Heat ½ of the olive oil in a large skillet over medium heat. Add the mushrooms and cook for about 4 minutes. Add the hoisin, minced garlic, and ground ginger. Stir and continue cooking for another 4-5 minutes until the mushrooms are tender throughout and fully cooked.
We’re going to use the soy sauce in 3 places, you don’t really have to measure each one. Measure out the total amount, then add ⅓ of it to finish the mushrooms. Turn off the heat and scrape the mushrooms and sauce into a bowl. Set aside.
While the portobellos are cooking, slice the cabbage if you bought a whole one. Slice in half, then quarters, then slice the core out. Slice into thin strips.
After the portobellos are done, heat the pan again over high heat (no need to wash it) and add the remaining oil and cabbage. Cook for about 4 minutes, tossing often with tongs. When it’s wilted and about half of its original volume, add another ⅓ of the soy sauce. Cook for another minute then remove the cabbage to a side bowl.
If needed, string the peas. You can leave them whole, or for a more bite size bowl, slice them in half on an angle.
Return the pan over high heat and add the peas. Cook for 1-2 minutes tossing occasionally, until they’re becoming bright green and tender. Add the final ⅓ of soy sauce and toss. Cook another 1 minute. Remove from heat.
While the veggies are cooking, wash and slice the carrots. You can use the large holes on a box grater or simply slice them in rounds.
Serve large bowls of rice. Top with a scoop of mushrooms and sauce. Next to that add a heaping pile of cabbage, then peas, and raw carrots. Top the whole thing with a big handful of wonton noodles. Season with sriracha sauce for some heat if you like.
Leftovers are great if you toss everything together in a bowl for storage. Then either microwave or saute another serving as needed.