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Essential Cuisine

Recipe Inspiration

Veggie Bibimbap

Veggie Bibimbap
PREP TIME: 50 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories103kcal
Fat5.0g
Saturates0.7g
Sugar1.8g
Salt0.63g

Ingredients...

50ml sesame oil

300g carrots, peeled and cut into fine strips

300g norimaki, shredded

300g courgettes, cut into fine strips

600g beansprouts

250g water chestnuts

400g shiitake mushrooms, washed and sliced

1kg cold rice, cooked in Essential Cuisine Aromatic Stock Base

50ml gluten free soy sauce

50ml water

50g Essential Cuisine Master Stock Base

100g spring onions, finely sliced

10g cracked black pepper

10 eggs

100ml vegetable oil

200g bamboo shoots

Method...

1. Heat the sesame oil in a suitable wok over a medium heat, add the carrots and stir fry for 2-3 minutes. Add the courgettes, beansprouts, bamboo shoots, water chestnuts mushrooms and greens and cook for a further 2-3 minutes until the vegetables begin to soften

2. Stir in the rice, soy sauce, Essential Cuisine Master Stock Base, water, spring onions and black pepper, fry for 4-5 minutes or until the rice is heated through to the required temperature

3. In a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny

4. Serve the rice dish in warmed bowls and top with the fried egg

 

Chefs Tip

Korean BBQ sauce makes a great accompaniment to this dish!

This recipe features...

Master Stock Base

Master Stock Base

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From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

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Eat Street Recipe Book

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