Delicious Mushroom Over Rice: A Simple and Satisfying One-Bowl Meal
Juicy and Tender Mushroom Rice Bowl Recipe
This is a hearty mushroom and pork rice bowl featuring fresh button mushrooms and flavorful minced pork. It’s a simple yet filling meal that’s perfect for any time. You can make a generous batch and store it in the refrigerator for quick meals on busy days – simply reheat it with rice in the microwave for a delicious, ready-to-eat dish. Enjoy a delightful meal with this tasty mushroom rice bowl!
Main Ingredients- Button mushrooms 300g
- Pork (minced or finely chopped) 200g
- Onion 1/2 medium
- Green onion 1/2 stalk
- Red chili pepper 1
Seasonings & Others- Soy sauce 2 Tbsp
- Oyster sauce 1 tsp
- Minced garlic 1 tsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sugar 1 Tbsp
- Black pepper to taste
- Sunflower oil (or cooking oil) 2 Tbsp
- Cornstarch slurry (3 Tbsp cornstarch + 1/4 cup water)
- Soy sauce 2 Tbsp
- Oyster sauce 1 tsp
- Minced garlic 1 tsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sugar 1 Tbsp
- Black pepper to taste
- Sunflower oil (or cooking oil) 2 Tbsp
- Cornstarch slurry (3 Tbsp cornstarch + 1/4 cup water)
Cooking Instructions
Step 1
Clean the button mushrooms, trim off the earthy ends, and slice them into bite-sized pieces (about 1.5-2cm thick). Slicing them too thinly might reduce their texture, so aim for a substantial size.
Step 2
Peel and wash the onion half, then dice it into cubes of about 1-1.5cm.
Step 3
Prepare the pork by finely chopping it (such as loin or shoulder cuts) or use pre-minced pork for convenience. If using minced pork, gently loosen it to prevent clumping.
Step 4
Heat sunflower oil in a pan over medium heat. Add the finely chopped green onion and minced garlic, and sauté until fragrant to create an aromatic oil. Increase the heat to high and add the pork. Stir-fry until the pork is partially cooked. Then, add soy sauce, sugar, and oligosaccharide, and continue to stir-fry until the sauce coats the pork evenly.
Step 5
Once the pork is fully cooked, add the diced onion, sliced button mushrooms, and red chili pepper (seeds removed and thinly sliced). Stir gently to combine with the pork. Avoid overcooking at this stage; slightly crisp vegetables are preferable.
Step 6
Add the oyster sauce and a pinch of black pepper. Stir-fry quickly until the onions become translucent, ensuring all ingredients are well-coated with the sauce.
Step 7
In a small bowl, combine cornstarch and cold water. Whisk thoroughly until no lumps remain to create the cornstarch slurry. Ensure it’s completely dissolved to prevent clumping in the sauce.
Step 8
Gradually pour the cornstarch slurry into the pan with the stir-fried ingredients, in 2-3 additions. Stir continuously as you pour and simmer until the sauce reaches your desired thickness. Be cautious, as the sauce will thicken as it cooks. Taste and adjust seasoning if needed, adding more soy sauce if it’s not salty enough. This sauce keeps well in the refrigerator for several days. To serve, simply place it over a bowl of rice and microwave for 2-3 minutes for a quick and delicious meal!
