Wok Tossed Bibimbaq
November 11, 2014
by hellofreshau Uncategorized @au A signature Korean dish packed with fresh veggies and salty, sweet and chilli flavours which is light yet satisfying.
Ingredients for two people
| 1 cup | rice |
| 1 tbs | vegetable oil |
| 1 | carrot, julienned |
| 1 | zucchini, julienned |
| 1 | long chilli, deseeded & diced |
| 150 g | button mushrooms, finely sliced |
| 1 | capsicum, finely sliced |
| 1 bunch | spring onions, finely sliced |
| 3 tbs | soy sauce |
| 2 tbs | sweet chilli sauce (optional) |
Hellofresh recipe
For the rice
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the stir fry
Heat some vegetable oil in a large pan over a medium-high heat. Stir fry the carrot and zucchini for about 5 minutes or until they begin to soften. Add the chilli, mushrooms, and capsicum and cook for a further 5 minutes until the vegetables are tender.
Add the rice, spring onions, soy sauce and a good grind of pepper to the pan. Cook for a further 2-3 minutes until everything is heated through.
To serve
Divide this quick rice stir fry between bowls and serve with some sweet chilli sauce on the side if you’d like!
Tip from the kitchen
For a traditional bibimap, serve with a fried egg if you’d like!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au
Simple, nutritious, and filling!
Reblogged this on My Gluten Free Summer and commented:
Will need some gluten free soy, but another one to add to the try list .