Asian Veggie Bowl With Oyster Mushrooms

Updated: Oct 24, 2018

serves: 2

prep: 10 min

cooking: 15 min


QUICK-PICKLED DAIKON (optional, make a day ahead)

  • 1 daikon OR 2 small turnips120 ml / ½ cup rice vinegar

  • 1-2 tbsp sugar (adjust to taste)

  • 1 tsp sea salt

  • a good pinch of chilli flakes (optional)


  • • 200 g FreshlyGrounds oyster mushrooms

  • 1½ tbsp tamari (if GF) or soy sauce

  • ½-1 tsp Sriracha

  • 1 tbsp maple syrup or sugar

  • 1 tbsp rice vinegar

  • ½ tsp toasted sesame oil

  • 1 tbsp neutral vegetable oil


  • ½ cup brown rice, cooked

  • ½ head broccoli, divided into florets

  • ½ English cucumber

  • ½ cup sprouts or mung bean

  • small wedge of red cabbage, shredded thinly

  • ½ small avocado, sliced

  • 2 tbsp roasted and unsalted peanuts, chopped

  • oil for stir-frying


QUICK-PICKLED DAIKON (optional, make a day ahead)

Sterilise a medium jar with plenty of boiling water. Wash and peel the daikon. Slice it into fairly thin slices.

Put rice vinegar, ¼-½ cup cup of water (depending how sharp you want your pickles), sugar, 1 tsp of salt and chilli flakes into a small pot and bring to a gentle boil.

Place sliced daikon at the bottom of the jar and cover with the hot pickling mixture. Let it cool, put the lid on and stick into the fridge for at least a day before consumption. Store in the fridge, they should keep for about 2-3 weeks.


In a medium bowl, mix together tamari, Sriracha, maple syrup, rice vinegar, sesame oil and liquid smoke.

Divide the mushrooms into equal size pieces and place them in the marinade. Coat them well and leave aside.

Once the mushrooms have been marinating for 15 mins or so, heat up a griddle pan on a medium-high heat. Brush its surface with a little bit of oil and place the mushrooms on it once the pan is hot. Grill the mushrooms until golden-brown and cooked through, make sure you keep an eye on them the whole time so that they don’t burn. If you don’t own a griddle pan, you could also bake them in the oven at about 180° C / 355° F for about 20-25 mins, turning them to the other side half way through. Do not bin the marinade, it comes in handy as a seasoning / sauce.


Using a julienne peeler or spiraliser, cut the cucumber into threads or ribbons. We like to toss it gently with a few drops of tamari and toasted sesame oil, but that’s optional.

Quickly stir-fry broccoli florets on a wok or grill them on a griddle pan, making sure that they retain a bit of crunch. Season lightly with some tamari (or soy sauce).

Divide cooked rice, threads of cucumber, shredded cabbage, sprouts and stir-fried broccoli between two bowls. Top with oyster mushrooms. Sprinkle with chopped peanuts and sesame (if using). Serve with a side of pickled daikon, hot chilli sauce and use the leftover mushroom marinade for seasoning.

Adapted from