Bibimbap with Sweet Potato and AppleThis is a traditional Korean dish with spinach, apple, mushrooms and eggs, a complete meal in one dish.
Preparation Time: 30 minutes
Total time: 1 hours
2/3 pound bean sprouts,
4 teaspoons garlic cloves, finely minced, divided,
as needed less sodium soy sauce,
2 cups sweet potatoes, julienned-cut, cooked and drained,
to taste coarse sea salt,
1 pkg. (6 oz.) DOLE Baby Spinach,
6 teaspoons vegetable oil, divided,
as needed sesame oil,
2 small zucchini, julienne-cut,
6 to 8 shitake mushrooms, thinly sliced, stems discarded,
2 cups DOLE® Chef-Ready Cuts Diced Apples,
3 to 4 cups cooked medium-grain rice,
4 egg(s), cooked sunny-side up,
to taste hot sauce,
Cook bean sprouts in large sauce pan of boiling water 4 to 5 minutes or until tender; drain well. Toss in bowl with 2 teaspoons garlic and 1 teaspoon soy sauce; keep warm.
Season cooked sweet potato with salt to taste; keep warm.
Sauté spinach and remaining 2 teaspoons garlic in 2 teaspoons vegetable oil in large nonstick skillet 2 to 3 minutes or until wilted. Season with 1/2 teaspoon sesame oil and salt, to taste. Remove and keep warm.
Sauté zucchini in same skillet in 2 teaspoons vegetable oil 4 to 5 minutes or until tender. Season with a little soy sauce and sesame oil. Remove and keep warm.
Sauté mushrooms and apples in same skillet in 2 teaspoons vegetable oil 4 to 5 minutes or until just cooked through. Season with a little soy sauce and sesame oil. Remove and keep warm.
Assemble in 4 shallow-wide bowls. Scoop rice into center of each bowl. Arrange 1/4 of each cooked ingredient around rice. Top with soft-cooked eggs.
Mix egg, rice, vegetables and apples together to eat. Season with hot sauce to taste.