Name:

HF Zucchini & Mushroom Bibimbap Bowls

Description

With sweet sesame sauce & a fried egg

Serves 2-4

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients
1 Thumb Ginger
2 Scallions
3 oz Carrots (6 oz for 4 servings)
1 Zucchini (2 for 4)
4 oz Button Mushrooms (8 oz for 4)
3/4 Cup Jasmine Rice (1 1/2 Cups for 4)
5 tsp White Wine Vinegar (10 tsp for 4)
1 TBSP Sesame Oil (2 TBSP for 4)
2 TBSP Soy Sauce (4 TBSP for 4)
1 tsp Sriracha
2 Eggs (4 Eggs for 4)

Instructions
1. Prep
Wash and dry all produce.
Peel and mince or grate ginger. Trim and thinly slice scallions, separatng whites from greens. Trim carrot; using a peeler, shave carrot lengthwise inot ribbons, rotating as you go, until you get to the core. Discard core. Trim and halve zucchini lengthwise; cut crosswise into 1/4 inch thick half moons. Trim and thinkly slice mushrooms.
2. Cook Rice
Heat a drizzle of oil in a small pot over medium high heat. Add ginger and cook, stirring, until fragrant, 30 seconds.
Stir in rice, 1 1/4 Cups water (2 1/4 Cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
3. Make Pickles & Sauce
While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle.
In a separate small bowl, combine sesame oil, soy sauce, 1 TBSP sugar (2 TBSP for 4), and up to half the sriracha (save any remaining for serving).
4. Cook Veggies
Heat a drizzle of oil in a large pan over medium high heeat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl.
Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot.
Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper.
Turn off heat; transfer to bowl with veggies. Wipe out pan.
5. Fry Eggs
Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. (For 4 Servings you may want to cook eggs in batches). Fry eggs to preference. Season with salt and pepper.
6. Finish & Serve
Fluff rice with a fork and season with salt and pepper.
Divide rice between bowls. Arrange carrot, zucchini, and mushrooms on top. Top each bowl with fried egg and pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Length

45

Calories

600

Servings

2

Date Created

Created By

Jade Smidt

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