Impossible™ Beef Eggroll Bowls
with Garlic Scapes & Shiitakes
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
There’s an egg-plosion of taste in this Canadian-Chinese menu redux. Eggrolls come apart at the seams over jasmine rice, releasing plant-based ‘beef’ and tons of fine-cut veggies: carrots, cabbage, specialty mushrooms and seasonal garlic scapes.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 150g Shredded cabbage
- 300g Nantes carrots
- 60g Garlic scapes
- 90g Shiitake mushrooms
- 30ml Rice vinegar
- 45ml Sweet soy sauce
- 15ml Toasted sesame oil
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
7 g
Sodium
2150 mg
Total Carb
138 g
Sugars
37 g
Protein
31 g
Fibre
15 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add ½ the sesame oil, and let sit, covered, for 5 min. Fluff the rice.
Cook the patties
- Crumble the patties.
- In a large pan, heat a drizzle of oil on medium.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown; season with ½ the spices.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, thinly slice the carrots crosswise.
- Remove the stems from the mushrooms; thinly slice.
- Thinly slice the garlic scapes.
- In a medium bowl, make the sauce by combining the soy sauce, vinegar, remaining sesame oil, ¼ cup water (double for 4 portions) and S&P.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the carrots and sauté, 2 to 3 min., until beginning to soften.
- Add the garlic scapes, mushrooms, cabbage and remaining spices.
- Sauté, 4 to 6 min., until tender and fragrant; season with S&P.
Make the eggroll in a bowl
- To the pan, add the crumbled patties and sauce.
- Cook, stirring often, 30 sec. to 1 min., until the vegetables and patties are coated.
Plate your dish
- Divide the rice between your bowls.
- Top with the eggroll in a bowl. Bon appétit!
