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

• Canola oil

  4 tsp or 18g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Garlic

  Raw

  2 cloves, minced or 6g

• 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 package directions.
2. In a small bowl, whisk the soy sauce, rice wine vinegar, and sugar until dissolved. Set aside.
3. Heat the oil in a wok or large skillet over high heat until shimmering. Add the sliced mushrooms and stir-fry until glossy and just starting to brown, 1–2 minutes.
4. Add the thinly sliced hot red pepper, minced garlic, minced ginger, and sliced scallions. Stir-fry until aromatic and tender-crisp, about 2 minutes.
5. Pour in the sauce and toss to coat. Cook until slightly reduced and glossy, about 1 minute. Stir in the cashews and remove from the heat.
6. Divide the rice between bowls and spoon the stir-fry over the top. Serve immediately.