Sizzling Black Pepper Mushroom Sauce Over Rice
By Tiffy Cooks
Taiwanese Black Pepper Mushroom Sauce Over Rice is the speedy, no-fuss comfort meal for lazy nights when you want something satisfying. In just 10 minutes, you’ll have an easy vegetarian rice bowl layered with savory mushrooms, bold black pepper gravy, and a runny fried egg on top for extra richness. With simple ingredients and minimal prep, it’s a cozy, street food-style dish that feels homemade and totally doable even on your busiest evenings.
Ingredients
- 1 tbsp oil
- 1 small onion thinly sliced
- 2 cups sliced mushrooms any kind you like
- 2 tbsp Sizzling Black Pepper Sauce
- 1 tbsp Soy Sauce optional, for extra umami
- ½ cup vegetable or chicken stock
- 1 tsp cornstarch for slurry
- 1 tbsp water for slurry
- 2 servings Hot Rice
- 2 fried eggs
- Chopped green onions for garnish
Instructions
- Sauté Aromatics: Heat oil in a pan over medium heat. Add sliced onion and mushrooms. Sauté for 5–6 minutes until soft, fragrant, and golden.
- Season: Stir in sizzling black pepper sauce and soy sauce (if using). Mix well to coat the mushrooms.
- Simmer the Sauce: Pour in your choice of stock. Bring to a simmer and let it cook for another 5 minutes to deepen the flavor.
- Thicken: Mix cornstarch with water to make a slurry. Stir into the sauce and cook for 1–2 minutes, until thickened.
- Serve: Spoon the black pepper mushroom sauce over hot rice. Top each bowl with a fried egg and garnish with chopped green onions.
Nutrition
Calories: 316kcalCarbohydrates: 33gProtein: 13gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 185mgSodium: 1019mgPotassium: 501mgFiber: 2gSugar: 5gVitamin A: 395IUVitamin C: 6mgCalcium: 53mgIron: 2mg
