Bibimbap with Sweet Potato and Apple
This is a traditional Korean dish with spinach, apple, mushrooms and eggs, a complete meal in one dish.
Ingredients
⅔ lb bean sprouts
4 tsp 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.) Spinach
6 tsp 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 eggs cooked sunny-side up
to taste hot sauce
Directions
- 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.