2 Servings 15 min Cook
1/2 Cup White Rice
1 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tsp Sugar
4 1/2 Tsp Olive Oil
1/3 Lb Mushrooms
1/2 Pepper Red Peppers
1 Clove Garlic
1/2 Tbsp Ginger Root
5 Large Scallions
1 1/4 Oz Cashew Nuts
Prepare rice according to package directions.
For the gong bau: Whisk together the soy sauce, vinegar, and caster sugar.
Heat the vegetable oil in a wok or large pan to high temperature.
Add the mushrooms and fry for about 30-60 seconds until glossy.
Add the chilli (remove the seeds if you want less heat), garlic, ginger, and spring onion and cook for 2 minutes.
Add the gong bau to the wok and cook for a further minute, then stir in the cashews and remove from the heat.
To serve: Divide the rice between bowl and serve the gong bau on top.