I developed this recipe after looking at a few different ones online and selecting my favorite features from each.
This is a vegetarian dish, but if you wish to add beef or chicken, there are several bibimbap recipes with those marinades.
Ingredients
2 tablespoons sesame oil.
1 cup carrot sticks
1 cup of zucchini matchsticks.
½ (14 ounce) can of drained bean sprouts.
6 ounces canned and drained bamboo shoots
1 (4.5 ounce) can of sliced mushrooms, drained.
⅛ teaspoon salt (to taste)
2 cups cooked, chilled rice
⅓ cup sliced green onion
2 tablespoons of soy sauce.
1/4 teaspoon ground black pepper
1 tbsp butter.
3 eggs
3 teaspoons sweet red chili sauce (or to taste)
Directions
In a large skillet, heat sesame oil over medium heat. Cook and toss carrot and zucchini in the hot oil until they soften, about 5 minutes.
Stir in the bean sprouts, bamboo shoots, and mushrooms. Cook and stir until the carrots are soft, about 5 minutes more. Season to taste with salt and set aside the vegetables.
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