Gong Bao

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• 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

  ⅓ lb or 150g

• 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

  5 large or 125g

• Cashew nuts

  Nuts, raw

  1 ¼ oz or 35g

Directions

1. Prepare rice according to package directions.
2. For the gong bau: Whisk together the soy sauce, vinegar, and caster sugar.
3. Heat the vegetable oil in a wok or large pan to high temperature. Add the mushrooms and fry for about 30-60 seconds until glossy.
4. Add the chilli (remove the seeds if you want less heat), garlic, ginger, and spring onion and cook for 2 minutes. Add the gong bau to the wok and cook for a further minute, then stir in the cashews and remove from the heat.
5. To serve: Divide the rice between bowl and serve the gong bau on top.