Japanese Vegan Rice Bowl
YIELDS: 12 Servings
Ingredients:
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24 oz. uncooked Japanese rice
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6 oz. red wine vinegar divided
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¹⁄3 cup sugar, divided
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1½ oz. vegetable oil
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12 oz. shiitake mushrooms, cleaned, sliced
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12 oz. portobello mushrooms, cleaned, sliced
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12 oz. carrots, julienne-cut
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48 oz. Morningstar Farms® Meal Starters™ Chik’n or
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Steak Strips
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21 oz. vegetable stock
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3 oz. soy sauce
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18 oz. bean sprouts
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12 oz. sugar snap peas
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3 oz. soy sauce
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2 Tbsp. cornstarch
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12 Tbsp. freshly chopped cilantro
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salt to taste
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Optional accompaniments: wasabi, soy sauce, pickled ginger
Directions:
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In a rice steamer, cook the rice according to the directions.
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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.
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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.
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In a separate pan, cook the Morningstar Farms® Meal Starters™ Chik’n or Steak Strips according to package instructions.
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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.