Stir fry is something I make a ton, and it?s time to change it up. I?d read about how delicious bibimbap can be (and that it?s easy to make), so I decided to try it at home with my vegetables of choice and quinoa instead of race. You can other vegetables if you like them more than what I chose, but the idea is to separately cook vegetables and layer rice, vegetables, and gojuchang in a bowl.
- 1 cup of shiitake mushrooms
- 3 cups spinach
- 3 garlic cloves
- 1 cucumber
- 1/2 cup quinoa
- 2 tsp gojuchang
- 3 tbsp sesame oil
- 1.5 ?tsp rice vinegar
- 2 eggs
- 2 tsp ?olive oil
Next, mince 2 garlic cloves and place in the wok with a teaspoon of olive oil. Add a tablespoon of sesame oil and spinach. Cook until wilted and some of the water evaporates (about 5 minutes). Set aside.
After 20 minutes, drain cucumber and squeeze out excess water. Place cucumber in a bowl and cover with 1.5 tsp rice vinegar and a 1/2 tsp of sesame oil.
Fry 2 eggs over easy in sesame oil in a separate pan right before serving.
Layer ingredients, starting with the quinoa. Place quinoa at the bottom of a bowl, then add vegetables covering 1/3 of the quinoa with each vegetable.
Place a teaspoon of gojuchang in the middle of the vegetables.
Then top with the egg. Serve immediately and tell diners to mix ingredients together to eat.
Other variations can include things like carrots, zucchini, seaweed, tofu, and more.
About the Author
Whitney J. Manson is a digital marketing professional working in SEO, PPC advertising, social media marketing, and blogging. In her spare time, this USC Trojan discusses her adventures in Brooklyn, cooking, eating, music, TV, pop culture, and more here and on Twitter at http://www.twitter.com/whitneyjmanson.Source: http://www.bowsbootsblue.com/?p=3646
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