|
200
g
600
g
4
pieces
1
piece
200
g
200
g
200
g
4
tablespoons
1
tablespoon
2
teaspoons
4
tablespoons
1
teaspoon
2
teaspoons
4
tablespoons
|
Minced beef
Hot
cooked rice
Dried black shitake mushrooms, soaked in water, sliced, stem discarded
Small zucchini (courgette), julienned.
Bracken, sliced and soaked for 10 hours
Soy
bean sprouts, tails cut or mung bean sprouts
Spinach, coarsely chopped
Shredded dried laver
Sesame seeds, toasted and crushed
Sesame oil
Cooking oil
Salt
Soy
sauce
Korean chili paste
|
|
Method :
-
Heat wok with 2 teaspoons of oil, when hot, add mushrooms and stir for
approx 3 - 4 minutes. Season with a pinch of salt, removed and drain on
paper towel, set aside.
-
Add 2 teaspoons of oil to wok and stir-fry zucchini, seasoning with a
pinch of salt and 1 teaspoon of soy sauce. Add 2 tablespoons of water
while stir-frying and cook until zucchini is tender and almost dry.
Remove to a dish and keep warm.
-
Add 2 teaspoons of oil to wok and stir-fry soy bean sprout over medium
heat for approx 2 - 3 minutes, season with a little salt and transfer to
dish with the other cooked vegetables.
-
Add 2 teaspoons of oil to wok and stir-fry beef till cooked, seasoning
with a little salt and the remaining 1 teaspoon of soy sauce. Transfer
to the dish with the other cooked vegetables.
-
Add 1 teaspoon of oil to wok and stir-fry spinach until cooked for
approx 1 - 2 minutes, then season with a little salt.
-
Divide hot rice between four bowls and scatter each with laver, sesame
seeds and sesame oil.
-
If preferred add some of the mushrooms, zucchini, bean sprouts, beef and
spinach to each bowl or put the accompaniment on a plate in the center
of the table. Serve with the chili paste.
-
For added taste one may add a fried egg to the top of each portion of
rice.
|
| VISIT OUR
WEBLOG