Lemongrass Stir-Fry with Oyster Mushrooms & Snow Peas

Destination: Vietnam. Lemongrass is the backbone of this one. Getting the mushrooms properly golden before anything else goes in the pan is what separates a good stir-fry from a watery one — give them space, high heat, and resist stirring too early.

Serves 2 · 15 mins + prep

In your box

• 1 oyster mushroom pack
• 1 button mushroom pack
• 1 ATLAS lemongrass paste tub
• 1 jasmine rice pack*
• 1 peanut & shallot mix sachet*
• 1 snow pea bag
• 1 cherry tomato pack
• 1 red onion
• 1 coriander bunch*

*Coriander, rice and the peanut & shallot mix are split between other dishes — please read each recipe carefully.

From your pantry

Cooking oil

Method

1. Prepare the ingredients. Always read the recipe in full before you begin. Bring a saucepan of water to the boil. Wash the vegetables, but not the mushrooms. Thinly slice the red onion and button mushrooms, and separate the oyster mushrooms at the base. Cut the cherry tomatoes in half and the snow peas in half on the diagonal. Pick 1–2 sprigs of coriander leaves per person and thinly slice the stems.

2. Cook the rice. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan, lid on, until required.

3. Sauté the mushroom & onion. Heat a splash of oil in a frying pan or wok over high heat. Add the mushrooms and stir-fry for 2–3 minutes or until golden brown, then remove from the pan. Return the pan to a medium-high heat with a splash of oil, add the onion, coriander stems and lemongrass paste, and stir-fry for 1 minute or until aromatic. Add 1/4 cup of water per person, reduce the heat slightly and simmer for 3 minutes.

4. Finish the stir-fry. Return the mushrooms to the pan with the snow peas and toss to coat. Cook for 1–2 minutes, or until the snow peas are vibrant and the sauce has reduced slightly. Add the cherry tomatoes and cook for another minute.

To serve

Divide the rice between serving plates, top with the stir-fry, and garnish with coriander and the peanut & shallot mix.

Chef's tips

• This stir-fry is meant to be on the drier side, but you could add coconut milk if you'd rather make it more of a curry.
• Add spring onion as a garnish if you like, or thinly sliced red chilli.

Allergens: garlic, onion, mild chilli, peanut.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Vietnam Cuisine Box, delivered 5th–7th September — order by Tuesday midnight →