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  • Writer's pictureDaniel Heghes

OYSTER MUSHROOMS AND PRAWN RICE BOWL

Korean Chinese style king oyster mushroom recipe – King oyster mushrooms and prawn rice bowl!




You probably figured by now that we love mushrooms and prawns in this house. They are our fridge staple ingredients.

Last night, I made king oyster mushrooms and prawn rice bowl for dinner. They are so easy and quick to make, so it’s a perfect weeknight dinner recipe.

Needless to say, it’s loaded with mushrooms and prawns and covered in slight salty savory sauce.

I hope you give this a try soon.

INGREDIENTS (SERVES 2)



  • 420g prawns, shelled and cleaned

  • 3 medium size king oyster mushrooms, thinly sliced and halved

  • 1/4 onion, thinly sliced

  • 1/4 broccoli, stem removed and floret separated

  • 1/2 yellow capsicum, thinly sliced

  • 1/3 carrot, thinly sliced

  • 1/6 zucchini, thinly sliced

  • 1 1/2 cups water

  • 1 Tbsp cooking oil

  • 2 cups steamed rice

  • 1 Tbsp oyster sauce

  • 2 tsp soy sauce

  • 2 tsp rice wine

  • Starch water (mix of 2 Tbsp potato starch and 2 Tbspwater )

  • A few sprinkle of ground black pepper

  • 1/2 tsp sesame oil

  • fine sea salt, if required

HOW TO MAKE KING OYSTER MUSHROOMS AND PRAWN RICE BOWL


1. Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.

2. Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.

3. Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.

4. Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.

5. Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.


6. Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

KING OYSTER MUSHROOMS AND PRAWN RICE BOWL How to make king oyster mushrooms and prawn rice bowl

Course: Main Cuisine: Korean Chinese Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Calories: 601kcal Ingredients

  • 420 g prawns , shelled and cleaned

  • 3 king oyster mushrooms , thinly sliced and halved

  • 1/4 onion , thinly sliced

  • 1/4 broccoli , stem removed and floret separated

  • 1/2 yellow capsicum , thinly sliced

  • 1/3 carrot , thinly sliced

  • 1/6 zucchini , thinly sliced

  • 1 1/2 cups water

  • 1 Tbsp cooking oil

  • 2 cups steamed rice

  • 1 Tbsp oyster sauce

  • 2 tsp soy sauce

  • 2 tsp rice wine

  • starch water mix of 2 Tbsp potato starch and 2 Tbsp water

  • A few sprinkles ground black pepper

  • 1/2 tsp sesame oil

  • fine sea salt , if required

Instructions

  • Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.

  • Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.

  • Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.

  • Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.

  • Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.

  • Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

Nutrition Info (per serving) Calories: 601kcal | Carbohydrates: 68g | Protein: 51g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 529mg | Sodium: 2267mg | Potassium: 769mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2265IU | Vitamin C: 136.1mg | Calcium: 371mg | Iron: 5.8mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

You probably figured by now that we love mushrooms and prawns in this house. They are our fridge staple ingredients.

Last night, I made king oyster mushrooms and prawn rice bowl for dinner. They are so easy and quick to make, so it’s a perfect weeknight dinner recipe.

Needless to say, it’s loaded with mushrooms and prawns and covered in slight salty savory sauce.

I hope you give this a try soon.

INGREDIENTS (SERVES 2)


  • 420g prawns, shelled and cleaned

  • 3 medium size king oyster mushrooms, thinly sliced and halved

  • 1/4 onion, thinly sliced

  • 1/4 broccoli, stem removed and floret separated

  • 1/2 yellow capsicum, thinly sliced

  • 1/3 carrot, thinly sliced

  • 1/6 zucchini, thinly sliced

  • 1 1/2 cups water

  • 1 Tbsp cooking oil

  • 2 cups steamed rice

  • 1 Tbsp oyster sauce

  • 2 tsp soy sauce

  • 2 tsp rice wine

  • Starch water (mix of 2 Tbsp potato starch and 2 Tbspwater )

  • A few sprinkle of ground black pepper

  • 1/2 tsp sesame oil

  • fine sea salt, if required

HOW TO MAKE KING OYSTER MUSHROOMS AND PRAWN RICE BOWL


1. Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.

2. Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.

3. Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.

4. Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.

5. Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.


6. Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

KING OYSTER MUSHROOMS AND PRAWN RICE BOWL How to make king oyster mushrooms and prawn rice bowl Print Pin Rate Save Course: Main Cuisine: Korean Chinese Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: Calories: 601kcal Author: Sue | My Korean Kitchen Ingredients

  • ▢420 g prawns , shelled and cleaned

  • ▢3 king oyster mushrooms , thinly sliced and halved

  • ▢1/4 onion , thinly sliced

  • ▢1/4 broccoli , stem removed and floret separated

  • ▢1/2 yellow capsicum , thinly sliced

  • ▢1/3 carrot , thinly sliced

  • ▢1/6 zucchini , thinly sliced

  • ▢1 1/2 cups water

  • ▢1 Tbsp cooking oil

  • ▢2 cups steamed rice

  • ▢1 Tbsp oyster sauce

  • ▢2 tsp soy sauce

  • ▢2 tsp rice wine

  • ▢starch water mix of 2 Tbsp potato starch and 2 Tbsp water

  • ▢A few sprinkles ground black pepper

  • ▢1/2 tsp sesame oil

  • ▢fine sea salt , if required

Instructions

  • Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.

  • Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.

  • Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.

  • Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.

  • Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.

  • Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

Nutrition Info (per serving) Calories: 601kcal | Carbohydrates: 68g | Protein: 51g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 529mg | Sodium: 2267mg | Potassium: 769mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2265IU | Vitamin C: 136.1mg | Calcium: 371mg | Iron: 5.8mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.


Recipe taken from www.mykoreankitchen.com/king-oyster-mushrooms-and-prawns-on-rice/

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