King Oyster Mushrooms and Prawn Rice Bowl

Korean Chinese style king oyster mushroom recipe – King oyster mushrooms and prawn rice bowl!

You probably figured by now that we love mushrooms and prawns in this house. They are our fridge staple ingredients.

Last night, I made king oyster mushrooms and prawn rice bowl for dinner. They are so easy and quick to make, so it’s a perfect weeknight dinner recipe.

Needless to say, it’s loaded with mushrooms and prawns and covered in slight salty savory sauce.

I hope you give this a try soon.

Ingredients (Serves 2)

• 420g prawns, shelled and cleaned
• 3 medium size king oyster mushrooms, thinly sliced and halved
• 1/4 onion, thinly sliced
• 1/4 broccoli, stem removed and floret separated
• 1/2 yellow capsicum, thinly sliced
• 1/3 carrot, thinly sliced
• 1/6 zucchini, thinly sliced
• 1 1/2 cups water
• 1 Tbsp cooking oil
• 2 cups steamed rice
• 1 Tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp rice wine
• Starch water (mix of 2 Tbsp potato starch and 2 Tbspwater )
• A few sprinkle of ground black pepper
• 1/2 tsp sesame oil
• fine sea salt, if required

How to Make King Oyster Mushrooms and Prawn Rice Bowl

1. Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.

2. Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.

3. Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.

4. Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.

5. Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.

6. Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

King Oyster Mushrooms and Prawn Rice Bowl

How to make king oyster mushrooms and prawn rice bowl

Print Pin Rate

Course: Main

Cuisine: Korean Chinese

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 2

Calories: 601kcal

Author: Sue | My Korean Kitchen

Ingredients

• 420 g prawns , shelled and cleaned420 g prawns , shelled and cleaned
• 3 king oyster mushrooms , thinly sliced and halved3 king oyster mushrooms , thinly sliced and halved
• 1/4 onion , thinly sliced1/4 onion , thinly sliced
• 1/4 broccoli , stem removed and floret separated1/4 broccoli , stem removed and floret separated
• 1/2 yellow capsicum , thinly sliced1/2 yellow capsicum , thinly sliced
• 1/3 carrot , thinly sliced1/3 carrot , thinly sliced
• 1/6 zucchini , thinly sliced1/6 zucchini , thinly sliced
• 1 1/2 cups water1 1/2 cups water
• 1 Tbsp cooking oil1 Tbsp cooking oil
• 2 cups steamed rice2 cups steamed rice
• 1 Tbsp oyster sauce1 Tbsp oyster sauce
• 2 tsp soy sauce 2 tsp soy sauce
• 2 tsp rice wine 2 tsp rice wine
• starch water mix of 2 Tbsp potato starch and 2 Tbsp waterstarch water mix of 2 Tbsp potato starch and 2 Tbsp water
• A few sprinkles ground black pepperA few sprinkles ground black pepper
• 1/2 tsp sesame oil1/2 tsp sesame oil
• fine sea salt , if requiredfine sea salt , if required

Instructions

• Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.
• Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.
• Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.
  
• Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.
  
• Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.
  
• Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

Nutrition

Calories: 601kcal | Carbohydrates: 68g | Protein: 51g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 529mg | Sodium: 2267mg | Potassium: 769mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2265IU | Vitamin C: 136.1mg | Calcium: 371mg | Iron: 5.8mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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