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King Oyster Mushrooms and Prawn Rice Bowl
How to make king oyster mushrooms and prawn rice bowl
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Main
Cuisine:
Korean Chinese
Servings:
2
Calories:
601
kcal
Author:
Sue | My Korean Kitchen
Ingredients
420
g
prawns
, shelled and cleaned
3
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 Tbsp water
A few
sprinkles
ground black pepper
1/2
tsp
sesame oil
fine 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:
601
kcal
|
Carbohydrates:
68
g
|
Protein:
51
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
529
mg
|
Sodium:
2267
mg
|
Potassium:
769
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
2265
IU
|
Vitamin C:
136.1
mg
|
Calcium:
371
mg
|
Iron:
5.8
mg