High Fructose Corn Syrup Free Black Pepper Mushroom Rice Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ½ tsp salt
For the sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1 ½ tsp freshly ground black pepper
- 1 tsp granulated sugar
For the stir-fry
- 2 tbsp neutral oil, divided
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 8 oz snow peas, strings removed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tsp sesame seeds (optional)
- chili oil, for drizzling (optional)
Instructions
- 1
Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, black pepper, and sugar in a small bowl until the cornstarch is fully dissolved. Set aside.
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