kim­chi, quinoa and chicken bibim­bap

donna hay - Fresh + Light - - Fresh -

1 tea­spoon sesame oil

500g chicken mince

½ cup (100g) kim­chi, finely chopped, plus ex­tra to serve

2 ta­ble­spoons mirin ( Ja­panese rice wine)

1 cup cooked white quinoa+

4 soft-boiled eggs, halved toasted sesame seeds, to serve sweet potato and daikon pickle

2 cups (260g) shred­ded sweet potato (ku­mara)

1 cup (125g) shred­ded daikon

1 tea­spoon mirin ( Ja­panese rice wine)

1 tea­spoon sesame oil

1 ta­ble­spoon ap­ple cider vine­gar

1 clove gar­lic, crushed sesame zuc­chini and sea­weed

1 tea­spoon sesame oil

1 zuc­chini (cour­gette), thinly sliced into rounds

1 clove gar­lic, thinly sliced sea salt flakes

1 ta­ble­spoon dried wakame++, soaked for

10 min­utes tamari shi­itake mush­rooms

200g fresh shi­itake mush­rooms, thinly sliced

2 ta­ble­spoons mirin ( Ja­panese rice wine)

1 ta­ble­spoon tamari

To make the sweet potato and daikon pickle, place the sweet potato in a medium saucepan of boil­ing wa­ter and cook for 1 minute. Drain and re­fresh un­der cold wa­ter. Place the sweet potato and daikon in a large bowl, add the mirin, oil, vine­gar and gar­lic, and gen­tly toss to coat. Re­frig­er­ate for 10 min­utes or un­til pick­led.

To make the sesame zuc­chini and sea­weed, heat a small non-stick fry­ing pan over medium heat. Add the oil, zuc­chini, gar­lic and salt and cook, turn­ing, for 1 minute or un­til the zuc­chini is just cooked. Place in a small bowl, add the wakame and gen­tly toss to com­bine. Set aside.

To make the tamari shi­itake mush­rooms, place the mush­room, mirin and tamari in a small non-stick fry­ing pan over medium heat. Cook, stir­ring, for 2–3 min­utes or un­til the mush­room is ten­der and sticky. Set aside.

Heat the sesame oil in a large non-stick fry­ing pan over high heat. Add the chicken and cook for 6 min­utes, break­ing up any large pieces with the back of a wooden spoon. Add the kim­chi and mirin and cook for 4 min­utes or un­til cooked through.

Di­vide the quinoa be­tween bowls. Top with the sweet potato and daikon pickle, sesame zuc­chini and sea­weed, tamari shi­itake mush­rooms, egg, chicken, ex­tra kim­chi and sesame seeds to serve. SERVES 4.

+ ½ cup (100g) un­cooked quinoa makes 1 cup cooked quinoa. ++ Wakame is a type of dried sea­weed, found at Asian gro­cery stores and in the health food aisle of su­per­mar­kets.

Filled with pro­bi­otic good­ness, this spicy pro­vi­sion is one of our favourite in­gre­di­ents for adding fast f lavour to ev­ery­day dishes. Kim­chi makes a bril­liant top­ping for rice bowls, and is a de­li­cious mix-in for sim­ple stir-fry din­ners.

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