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🍽️ Colorful Bibimbap with Mushroom Mince and Fresh Vegetables

675 kcal · 30 min · 4 servings

Ingredients

• Basmati rice 300 g
• Salt pinch
• Organic limes 1 pc.
• Honey 1 tbsp
• Soy sauce 4 tbsp
• Chili, ground 0.25 tsp
• Sugar pinch
• Pak Choi 2 pcs.
• Carrots 2 pcs.
• Zucchini 1 pc.
• Spring onions 1 bunch
• Garlic cloves 1 pc.
• Mushrooms, white 400 g
• Cilantro, fresh 20 g
• Oil 3 tbsp
• Sesame, white 2 tbsp

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour in about 700 milliliters of salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium.
5. 5. Cover the pot.
6. 6. Let the rice cook for about 12 minutes.
7. 7. Cut the lime in half.
8. 8. Squeeze out the lime juice.
9. 9. Take a small bowl.
10. 10. Add four tablespoons of lime juice to the bowl.
11. 11. Add one tablespoon of honey.
12. 12. Add two tablespoons of soy sauce.
13. 13. Add chili to taste.
14. 14. Stir the sauce ingredients well.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with sugar.
17. 17. Wash the pak choi thoroughly.
18. 18. Dry the pak choi.
19. 19. Cut the pak choi lengthwise into eighths.
20. 20. Cut the pak choi pieces in half crosswise.
21. 21. Wash the carrots.
22. 22. Wash the zucchini.
23. 23. Trim the ends of the carrots and zucchini.
24. 24. Peel the carrots.
25. 25. Cut the carrots into thin strips.
26. 26. Cut the zucchini into thin strips.
27. 27. Wash the spring onions.
28. 28. Slice the spring onions into thin rings.
29. 29. Peel the garlic.
30. 30. Finely chop the garlic.
31. 31. Clean the mushrooms with a kitchen towel.
32. 32. Chop the mushrooms finely.
33. 33. Wash the coriander.
34. 34. Dry the coriander.
35. 35. Pluck the coriander leaves from the stems.
36. 36. Heat a pan.
37. 37. Add one tablespoon of oil to the hot pan.
38. 38. Set the heat to high.
39. 39. Add the mushrooms to the pan.
40. 40. Add the chopped garlic.
41. 41. Sauté the mushrooms and garlic for about four minutes.
42. 42. Deglaze the pan with two tablespoons of soy sauce.
43. 43. Remove the mushroom mixture from the pan.
44. 44. Place the mushrooms on a plate.
45. 45. Add one tablespoon of oil to the same pan.
46. 46. Sauté the spring onions and zucchini over high heat for about three minutes.
47. 47. Remove the vegetables from the pan.
48. 48. Add one tablespoon of oil to the pan.
49. 49. Sauté the carrots over high heat for about three minutes.
50. 50. Wait for about two minutes.
51. 51. Add the pak choi to the carrots in the pan.
52. 52. Take a bowl or a deep plate.
53. 53. Place a portion of rice into the bowl.
54. 54. Drizzle two to three tablespoons of sauce over the rice.
55. 55. Arrange the sautéed vegetables on top of the rice.
56. 56. Sprinkle sesame seeds over the dish.
57. 57. Sprinkle the coriander leaves over the dish.
58. 58. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 675
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 96 g