Savory Mushroom Rice Bowl
Nutrient-Rich Mushroom Rice Bowl: A Delightful Recipe for Kids and Adults
My second child came home from school announcing, ‘Mom, I’m hungry!’ Wanting to make sure he had a hearty meal before heading to his academy, I decided to create a delicious mushroom rice bowl using fresh button mushrooms purchased from the nearby supermarket. This dish is satisfying enough for a full meal and is packed with nutrients, thanks to the vitamin D-rich mushrooms and assorted vegetables. Let’s make a wonderful meal that both kids and adults will love together!
Main Ingredients- 200g Button Mushrooms
- 1/4 Zucchini
- 1/4 Carrot
- 1/2 Onion
- 3 cloves Garlic (minced or sliced)
- 1 Tbsp Grapeseed Oil
Slurry- 1 Tbsp Cornstarch or Potato Starch
- 6 Tbsp Water
Seasonings- 1 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
Garnish (Optional)- Pinch of Toasted Sesame Seeds
- 1 Tbsp Cornstarch or Potato Starch
- 6 Tbsp Water
Seasonings- 1 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
Garnish (Optional)- Pinch of Toasted Sesame Seeds
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, gently clean any dirt from the button mushrooms. Lightly rinse them under running water, pat them dry, and then slice them thinly, about 0.5 cm thick. Slicing them nicely will enhance their texture and appearance in the dish.
Step 2
Peel and wash the onion, then slice it into thin strips. Peel and slice the garlic thinly. Peel and wash the carrot, then cut it into thin strips, about 0.3 cm thick. For the zucchini, cut it in half, scoop out the seeds, and then slice it into thin strips of about 0.3 cm thickness. Cutting all the vegetables to a similar thickness ensures they cook evenly.
Step 3
Heat a frying pan over medium-low heat and add 1 tablespoon of grapeseed oil. Add the sliced garlic and onion and stir-fry until the onion becomes translucent, releasing its aroma. Once the onion starts to turn transparent, add the prepared carrots and zucchini. Continue to stir-fry until the vegetables soften slightly.
Step 4
Now, add the sliced button mushrooms to the pan with the other vegetables and stir-fry together. As the mushrooms cook and release their moisture, add 1 tablespoon of oyster sauce and 2 tablespoons of soy sauce for added depth of flavor. Stir well to coat everything evenly. Taste the mixture and add a pinch of salt if needed to adjust the seasoning.
Step 5
In a small bowl, whisk together 1 tablespoon of cornstarch (or potato starch) and 6 tablespoons of water to create a smooth slurry. Gradually pour this slurry into the pan while stirring the simmering ingredients. Continue to cook and stir until the sauce thickens to your desired consistency. Finally, stir in a pinch of black pepper and 1 tablespoon of sesame oil. Mix well and then remove from heat. Your delicious mushroom rice bowl is ready! Serve it over warm rice and enjoy.
