Saucepan@saucepan · Shared this recipeFollowAsian · dinnerAsian Veggie Bowl With Oyster MushroomsA vibrant Asian-inspired buddha bowl featuring grilled oyster mushrooms, quick-pickled daikon, and fresh vegetables over brown rice.total25 minprep10 mincook15 minservings2Original recipe on lazycatkitchen.comKeep this recipeAdd a copy of Asian Veggie Bowl With Oyster Mushrooms to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 daikon OR 2 small turnips120 ml / ½ cup rice vinegar1 tbsp sugar, adjust to taste1 tsp sea salta good pinch of chilli flakes, optional200 g / 7 oz oyster mushrooms1.5 tbsp tamari or soy sauce, if GF0.5 tsp Sriracha1 tbsp maple syrup or sugar1 tbsp rice vinegar0.5 tsp toasted sesame oil0.25 tsp liquid smoke, I used hickory flavour1 tbsp neutral vegetable oil0.5 cup brown rice, cooked0.5 head broccoli, I used regular and purple sprouting variety, divided into florets0.5 English cucumber0.5 cup sprouts, I used mung beansmall wedge of red cabbage, shredded thinly0.5 small avocado, sliced2 tbsp roasted and unsalted peanuts, choppedoil for stir-fryingStepsClear checksTap an ingredient or step to check it off.1Step 1: Sterilise a medium jar with plenty of boiling water. Wash and peel the daikon. Slice it into fairly thin slices.2Step 2: Put rice vinegar, 60-120 ml / 1/4-1/2 cup of water (depending how sharp you want your pickles, I like them sharp), sugar, 1 tsp of salt and chilli flakes into a small pot and bring to a gentle boil.3Step 3: Place sliced daikon at the bottom of the jar and cover with the hot pickling mixture. Let it cool, put the lid on and stick into the fridge for at least a day before consumption. Store in the fridge, they should keep for about 2-3 weeks.4Step 4: In a medium bowl, mix together tamari, Sriracha, maple syrup, rice vinegar, sesame oil and liquid smoke.5Step 5: Divide the mushrooms into equal size pieces and place them in the marinade. Coat them well and leave aside. Meanwhile, proceed to STEP 7.6Step 6: Once the mushrooms have been marinating for 15 mins or so, heat up a griddle pan on a medium-high heat. Brush its surface with a little bit of oil and place the mushrooms on it once the pan is hot. Grill the mushrooms until golden-brown and cooked through, make sure you keep an eye on them the whole time so that they don't burn. If you don't own a griddle pan, you could also bake them in the oven at about 180° C / 355° F for about 20-25 mins, turning them to the other side half way through. Do not bin the marinade, it comes in handy as a seasoning / sauce.7Step 7: Using a julienne peeler or a regular speed peeler, turn the cucumber into threads or ribbons. I like to toss it gently with a few drops of tamari and toasted sesame oil, but that's optional. Quickly stir-fry broccoli florets on a wok or grill them on a griddle pan, making sure that they retain a bit of crunch. Season lightly with some tamari (or soy sauce).8Step 8: Divide cooked rice, threads of cucumber, shredded cabbage, sprouts and stir-fried broccoli between two bowls. Top with oyster mushrooms. Sprinkle with chopped peanuts and sesame (if using). Serve with a side of pickled daikon, hot chilli sauce (I use sambal oelek) and use the leftover mushroom marinade for seasoning.getsaucepan.com/r/17dce5f3-ece8-469d-b875-4f14033db6f6 · Original: https://www.lazycatkitchen.com/asian-veggie-bowl-oyster-mushrooms/
