Sticky Mushroom Basil Pot Rice
Sticky Mushroom Basil Pot Rice
Ingredients
For the Sauce
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce, or light soy sauce if preferred
- 1 1/2 tablespoons plum sauce
- as needed hot sauce, of choice
- 1/2 tablespoon vinegar
- 2 teaspoons corn starch
- 1/2 cup water
For the Pot Rice
- as needed oil, a splash
- 1 cup mushrooms, sliced
- 1 cup mixed vegetables, diced (such as green beans, carrots, and red bell pepper)
- 3 garlic, to 4 cloves, minced
- 1 1/2 cups cooked rice, leftover (jasmine rice recommended)
- handfuls fresh basil
Instructions
- 1
In a small bowl, whisk together the light soy sauce, dark soy sauce, plum sauce, hot sauce (to taste), and vinegar. In a separate small bowl, dissolve the corn starch in 1/2 cup of water to create a slurry. Add the corn starch slurry to the soy sauce mixture and stir until well combined. Set aside.
⏱️ 3 min - 2
Heat a splash of oil in a large pot or pan over medium-high heat.
⏱️ 1 min
- 3
Add the sliced mushrooms to the hot pot and cook, stirring occasionally, until they are golden brown and have released their moisture, about 4-5 minutes.
⏱️ 5 min
- 4
Add the diced mixed vegetables (such as green beans, carrots, and red bell pepper) and minced garlic to the pot. Sauté for 3-4 minutes, until the vegetables have softened but still retain a slight bite.
⏱️ 4 min
- 5
Pour the prepared sauce mixture into the pot with the vegetables and mushrooms. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
⏱️ 2 min
- 6
Add the leftover cooked rice and fresh basil to the pot. Mix well to combine all ingredients, ensuring the rice is evenly coated with the sauce and heated through.
⏱️ 3 min
- 7
Taste the pot rice and adjust seasonings as needed. You may want to add more hot sauce for a spicier kick or a pinch of salt if desired.
⏱️ 1 min
- 8
Serve the Sticky Mushroom Basil Pot Rice hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Mushroom Basil Pot Rice
For the Sauce
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce, or light soy sauce if preferred
- 1 1/2 tablespoons plum sauce
- as needed hot sauce, of choice
- 1/2 tablespoon vinegar
- 2 teaspoons corn starch
- 1/2 cup water
For the Pot Rice
- as needed oil, a splash
- 1 cup mushrooms, sliced
- 1 cup mixed vegetables, diced (such as green beans, carrots, and red bell pepper)
- 3 garlic, to 4 cloves, minced
- 1 1/2 cups cooked rice, leftover (jasmine rice recommended)
- handfuls fresh basil
Instructions
- 1
In a small bowl, whisk together the light soy sauce, dark soy sauce, plum sauce, hot sauce (to taste), and vinegar. In a separate small bowl, dissolve the corn starch in 1/2 cup of water to create a slurry. Add the corn starch slurry to the soy sauce mixture and stir until well combined. Set aside.
⏱️ 3 min - 2
Heat a splash of oil in a large pot or pan over medium-high heat.
⏱️ 1 min - 3
Add the sliced mushrooms to the hot pot and cook, stirring occasionally, until they are golden brown and have released their moisture, about 4-5 minutes.
⏱️ 5 min - 4
Add the diced mixed vegetables (such as green beans, carrots, and red bell pepper) and minced garlic to the pot. Sauté for 3-4 minutes, until the vegetables have softened but still retain a slight bite.
⏱️ 4 min - 5
Pour the prepared sauce mixture into the pot with the vegetables and mushrooms. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
⏱️ 2 min - 6
Add the leftover cooked rice and fresh basil to the pot. Mix well to combine all ingredients, ensuring the rice is evenly coated with the sauce and heated through.
⏱️ 3 min - 7
Taste the pot rice and adjust seasonings as needed. You may want to add more hot sauce for a spicier kick or a pinch of salt if desired.
⏱️ 1 min - 8
Serve the Sticky Mushroom Basil Pot Rice hot and enjoy!
⏱️ 1 min