Gong Bao

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Olive oil

  Salad or cooking

  4 ½ tsp or 20g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  ½ tbsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 large or 100g

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

Directions

1. Cook the rice according to the package instructions.
2. In a small bowl, whisk together the soy sauce, rice wine vinegar, and sugar.
3. Heat the olive oil in a wok or large pan over high heat. Add the mushrooms and fry for 30-60 seconds until glossy.
4. Add the red pepper, garlic, ginger, and scallions. Cook for 2 minutes.
5. Pour in the soy sauce mixture and cook for another minute. Stir in the cashews, then remove from heat.
6. Serve by dividing the rice into bowls and topping with the gong bao mixture.