Slow Cooker Vietnamese-Style Fable Mushroom & Lemongrass Stew

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Bash your lemongrass with a rolling pin, remove the tough outer layers of the lemongrass and set aside for later

Heat a large, wide-based pan (preferable non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your Fable pulled mushrooms and lemongrass inner core[s] to the dish and cook for 1-2 min or until the mushrooms are lightly browned

Meanwhile, boil half a kettle

Peel and chop your brown onion[s] into wedges

Crush your cardamom pod[s] open by squashing with the side of a knife

Once lightly browned, add the onion wedges and crushed cardamom pod[s] with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a stir until coated in the flour

Add your ginger & garlic paste, soy sauce, tamarind paste, pho broth paste, rice vinegar, chilli flakes (can't handle the heat? Go easy!) with a pinch of sugar and 200ml [250ml] [350ml] boiled water

Stir everything together and bring to the boil

Once boiling, transfer everything from the pan to the slow cooker

Give everything a good mix up, then cover and cook on high for 4 hours

Once the stew has 20 min left, add your basmati rice and outer lemongrass layers with 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once the rice is done, remove from the heat, add your sweet pea pods and put the lid back on for 3 min or until slightly softened

Once the stew is cooked, discard the lemongrass core[s] and cardamom pod[s]