Japanese Vegan Rice Bowl

Japanese Vegan Rice Bowl
YIELDS: 12 Servings

Ingredients:

  • 24 oz. uncooked Japanese rice
  • 6 oz. red wine vinegar divided
  • ¹⁄3 cup sugar, divided
  • 1½ oz. vegetable oil
  • 12 oz. shiitake mushrooms, cleaned, sliced
  • 12 oz. portobello mushrooms, cleaned, sliced
  • 12 oz. carrots, julienne-cut
  • 48 oz. Morningstar Farms® Meal Starters™ Chik’n or
  • Steak Strips
  • 21 oz. vegetable stock
  • 3 oz. soy sauce
  • 18 oz. bean sprouts
  • 12 oz. sugar snap peas
  • 3 oz. soy sauce
  • 2 Tbsp. cornstarch
  • 12 Tbsp. freshly chopped cilantro
  • salt to taste
  • Optional accompaniments: wasabi, soy sauce, pickled ginger
Directions:
  1. In a rice steamer, cook the rice according to the directions.
  2. Stir 3 oz. of vinegar, ½ of the sugar and salt in a small bowl until sugar and salt have dissolved. Pour the mixture over the cooked rice and set aside for 15 minutes.
  3. Heat oil in a wok or deep frying pan. Add the shiitake, portobello mushrooms and carrots, and fry over medium heat for 5 minutes or until vegetables have lightly browned. Add the vegetable stock, soy sauce, remaining vinegar, remaining sugar and cornstarch. Bring to a simmer, and cook gently for 5 minutes or until the sauce is slightly thickened. Stir in the bean sprouts and snap peas and cook for approximately 1 minute.
  4. In a separate pan, cook the Morningstar Farms® Meal Starters™ Chik’n or Steak Strips according to package instructions.
  5. Transfer the rice to serving dishes. Evenly distribute the vegetables over the rice. Repeat with the Morningstar Farms® Meal Starters™ Chik’n or Steak Strips. Garnish evenly with cilantro. Serve with wasabi, soy sauce and pickled ginger.