Umami Nugget Stir-Fry with Peanut Sauce on Basmati Rice
Serves 2
- Make it Umami
- Make it Sweet
ABOUT THE FLAVOR ORIGIN
This satisfying stir-fry is rich in umami flavor—from the earthy shiitakes and soy that has a hint of sweetness from the maple and mirin to the bold punchy flavors of garlic, ginger, and chili. Try serving over noodles or sticky rice.
Ingredients
1 pkg. Field Roast Classic Nuggets Plant-Based Nuggets
Maple Sesame Soy
2 tbsp. mirin
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. maple syrup
1 tsp. sesame oil
Garlic Ginger Chili
2 tbsp. vegetable oil
2 cloves garlic, thinly sliced
3 green onion, sliced diagonally ¼”
3 tbsp. fresh ginger, peeled and finely julienned
1 small Thai chili, finely chopped
1 cup shiitake mushrooms, sliced
1 cup snow peas, stringed
1 cup bean sprouts
¼ cup roasted cashews, roughly chopped
2 cups basmati rice, cooked and seasoned
1 tbsp. toasted sesame seeds
Preparations
The Field Roast Classic Nuggets Plant-Based Nuggets can be prepared in the oven or on the stove top. To cook in the oven, cook from frozen, in a 400°F oven. Bake for 20 minutes, turning over half way through until crispy and golden brown. To cook on the stove top, heat 1 tbsp. vegetable oil in a non-stick skillet over medium-low heat. Carefully place the nuggets in the skillet and cook for 5 to 6 minutes, flipping half way through until golden brown and hot throughout.
To prepare the Maple Sesame Soy: In a small bowl, stir together the mirin, rice vinegar, soy, maple syrup and sesame oil. Set aside.
To prepare the Garlic Ginger Chili: Heat the vegetable oil in a large skillet over medium-high heat. When the skillet is hot, add the garlic, green onion, ginger and Thai chili and stir-fry for 1 minute, until sizzling, fragrant and just beginning to color.
Reduce the heat to medium and add the shiitake mushrooms tossing to coat in the aromatics. Cook for 2 to 3 minutes, stirring occasionally, until mushrooms soften and begin to color.
Reduce to low heat, add the snow peas, bean sprouts and cashews and stir to combine. Pour in the reserved Maple Sesame Soy and cook gently, stirring for 2 minutes until snow peas are tender crisp.
To serve, fill 2 large, shallow bowls with the cooked basmati rice. Divide the stir-fry over the rice. Top with the crispy cooked nuggets and drizzle with any remaining sauce from the skillet. Sprinkle with sesame seeds and enjoy while hot.
