• Ingredients:
  • 2 8oz packages of sliced FunGuy white button mushrooms
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 chili pepper, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce, divided
  • 1 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup vegetable stock
  • 1 cup jasmine rice
  • 1 ½ cups water
  • Vegetable oil for frying
  • 2 scallions, chopped

When the next craving for a plate of sweet, sour, and spicy don’t go calling for take out! In the time it takes to make that call and wait, you can whip up this spicy sweet and sour FunGuy mushrooms and the fragrant jasmine rice to go with it.

Fortune cookies, unfortunately, aren’t included.

DIRECTIONS:

  1. Place the FunGuy mushrooms, garlic, ginger, and chili pepper into a bowl. Add in the cornstarch, vinegar, and 1 tablespoon of the soy sauce and stir to coat the mushrooms well.
  2. In another bowl whisk together the rest of the soy sauce, brown sugar, cornstarch, and vegetable stock. Set aside.
  3. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork when ready to serve.
  4. Pour enough vegetable oil into a wok or deep skillet to cover the bottom and heat it over high on the stove. Once the oil is hot, add in the mushrooms and cook about 6-7 minutes, stirring frequently so it does not stick. Once the mushrooms have browned lightly and become tender add in the scallions and cook 2 minutes. Pour in the vegetable stock and brown sugar mixture and stir well. Cook another 2 minutes or until a thick sweet sauce has formed. Remove the wok from the heat.
  5. Serve immediately on top of the jasmine rice.

Have a Fun meal!