Past Recipes
Peking-Style Mushroom Bowls

Peking-Style Mushroom Bowls with Roasted Bok Choy, Rainbow Carrots, and Brown Rice

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Chef Taylor recently tasted a mushroom dish that mimicked the flavors and textures of Chinese Peking duck, and she couldn’t resist recreating it herself. She’s mixing shiitake and cremini mushrooms in a homemade Peking sauce, then piling the sweet and savory blend into brown rice bowls with roasted bok choy and carrot. Everything’s drizzled with even more sticky sauce, cooked down with a splash of fresh orange juice, for a super-satisfying meatless meal.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

  • Calories 640
  • Protein 16g
  • Total Carb 96g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • shiitake mushrooms
    • 4 ounces
    • shiitake mushrooms
  • baby bok choy
    • 8 ounces
    • baby bok choy
  • rainbow carrots
    • 8 ounces
    • rainbow carrots
  • scallions
    • 2
    • scallions
  • brown rice
    • 3/4 cup
    • brown rice
  • hoisin sauce
    • 1/4 cup
    • hoisin sauce
  • Sriracha
    • 1 packet
    • Sriracha
  • soy sauce
    • 1/4 cup
    • soy sauce
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • Chinese 5-spice powder
    • 1/2 teaspoon
    • Chinese 5-spice powder
  • ground ginger
    • 1/4 teaspoon
    • ground ginger
  • rice wine vinegar
    • 1 1/2 tablespoon
    • rice wine vinegar
  • navel orange
    • 1
    • navel orange

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • 2 baking sheets
  • 6" small pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Quarter bok choy lengthwise and rinse thoroughly, then cut into 2-inch pieces. Rinse carrots. Cut crosswise on a diagonal into ½-inch slices. Rinse scallions. Trim and discard roots. Thinly slice, keeping whites and light greens separate from dark greens.

  2. Cook Brown Rice

    Cook Brown Rice

    Season boiling water generously with salt. Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat. Meanwhile, line a baking sheet with foil and set aside for the next step.

  3. Prepare Vegetables

    Prepare Vegetables

    While rice cooks, in a large bowl, whisk together hoisin, Sriracha, soy sauce, sesame oil, spice mix, half of rice wine vinegar, and scallion whites and light greens. Add mushrooms and toss to coat. Using a slotted spoon, transfer to prepared baking sheet, reserving sauce in bowl. On a separate baking sheet, toss bok choy and carrots with 1½ tablespoons canola oil, ¼ teaspoon salt, and pepper. Arrange in a single layer.

  4. Roast Vegetables

    Roast Vegetables

    Transfer both baking sheets to oven. Roast until carrots and bok choy are tender, and mushrooms are browned, 15-18 minutes. 

  5. Reduce Peking Sauce

    Reduce Peking Sauce

    While vegetables roast, halve orange. In a small pot, combine reserved sauce and juice of 1 orange and place over medium-high heat. Bring to a boil, then reduce heat to medium and simmer until sauce is reduced with a syrup-like consistency, 5 minutes. Remove from heat and stir in remaining rice wine vinegar.

  6. Plate Mushroom Bowls

    Plate Mushroom Bowls

    Divide brown rice between serving bowls. Top with roasted bok choy and carrots and Peking-style mushrooms. Drizzle over Peking sauce (it can stick to the pot, so be sure to soak it after pouring sauce), garnish with scallion dark greens, and dig in!

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