Servings: 3

3 portions of jasmine or basmati rice, cooked like Steamed Basmati Rice 3 portions of jasmine or basmati rice, cooked like Steamed Basmati Rice
 
4 Tbsp sesame seeds 4 Tbsp sesame seeds
 
400 g mushrooms (a mix of shiitake, shimeji, champignon, king oyster mushrooms) 400 g mushrooms (a mix of shiitake, shimeji, champignon, king oyster mushrooms)
4 Tbsp flour 4 Tbsp flour
 
8 Tbsp sunflower oil 8 Tbsp sunflower oil
 
1 piece fresh ginger, peeled, grated, approx. 5 cm 1 piece fresh ginger, peeled, grated, approx. 5 cm
4 garlic cloves, finely chopped 4 garlic cloves, finely chopped
1½ Peppers, cut into long strips 1½ Peppers, cut into long strips
 
2 Tbsp powdered sugar 2 Tbsp powdered sugar
 
100 ml soy sauce 100 ml soy sauce
150 ml water 150 ml water
 
75 g cashew nuts, coarsely chopped 75 g cashew nuts, coarsely chopped
4 spring onions, cut into rings 4 spring onions, cut into rings

Gather your ingredients and prepare the vegetables.
Start cooking the rice and in the meantime continue with the other ingredients. If the rice is ready first just leave it in the saucepan for further resting/steaming (take it off the heat).
Roast the sesame seeds in a dry, hot wok or frying pan and set aside.
Quarter the mushrooms and dust them with flour.
Heat half of the oil in a wok and fry the mushrooms until light brown and crispy. Remove from the wok.
Add remaining oil and then fry ginger, garlic and pepper strips. Stir in the powdered sugar until it is lightly caramelised.
Add soy sauce and water then cook gently until the sauce thickens slightly.
Stir in mushrooms, half of the nuts and half of the spring onions.
Spread the mushroom mixture over the rice and sprinkle with the sesame seeds and the remaining nuts and spring onions.

Recipe came from a supermarket mushroom mix box but was adapted.  Recipe came from a supermarket mushroom mix box but was adapted.