Real African Dishes: [MC-AllEthnic-Recipes] Bibimbap

* Exported from MasterCook *
                         Bibimbap - Korean, Detox
Recipe By     :
Serving Size : 3     Preparation Time :0:00
Categories    : Veggie
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        Marinated Mushrooms and Onions
1              large portobello mushroom -- thinly sliced 1/2 yellow onion, thinly sliced
2          teaspoons nama shoyu
1           teaspoon sesame oil
1         tablespoon water -- (or more as needed)

Combine all the ingredients in a bowl and marinate for 20 minutes. You can
keep the mushroom and onion mixture raw or saute it in a medium-size pan.
To saute, add 1 tablespoon of water to continue cooking without additional
oil, keeping the heat on high so the water sizzles and cooks the mushrooms
and onions. Repeat this step several times until the mushrooms are soft
and the onions are slightly transparent (no more than 5 minutes).

Serves 2-4

This classic, highly popular Korean dish - rice with seasoned vegetables
all mixed with spicy red pepper sauce - can be made with steamed
Cauliflower "Rice" for a healthy, grain-free
version. The following recipes are great on their own as small plates, or
banchan, as they are called in Korean cuisine. But if making them
specifically for bibimbap, you can omit the sesame oil in most of the
recipes since it will be in the spicy red pepper sauce. just serve them in
equal portions atop bowls of steaming Cauliflower "Rice" (see page 95).
Top it all off with a poached egg if desired, and it will still be
properly combined.

Seasoned Mung Bean Sprouts
1/2 cup water
12 ounces mung bean sprouts
2 scallions, finely chopped
1 teaspoon toasted sesame seeds
1 teaspoon toasted sesame oil, (omit if making for bibimbap)
1 teaspoon salt
Bring water to a boil in a medium-size saucepan. Add the mung bean
sprouts, cover with a lid, and steam for 5 minutes. Drain the sprouts and
transfer to a mixing bowl. Add the rest of the ingredients and toss to
coat.

SEASONED CARROTS
4 carrots, peeled and cut into 2-inch matchsticks orjulienned
1/2 teaspoon fine-grain salt
1 teaspoon toasted sesame oil, (omit if making for bibimbap)
1/2 teaspoon gochugaru, (Korean red pepper powder)
Combine all the ingredients in a bowl and marinate for 20 minutes before
serving.

SEASONED SPINACH
1 pound spinach
1 tablespoon toasted sesame seeds
1 teaspoon toasted sesame oil
1 teaspoon salt
Fill a large pot with water and bring to a boil. Add the spinach and cook
for I minute. Strain the spinach in a colander and rinse with cold water.
Wring out any excess moisture and roughly chop into 2-inch pieces.
Transfer the spinach to a bowl and add the rest of the ingredients. Mix
well.

Cuisine:
"Asian"
Source:
"Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
"Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 28 Calories; 2g Fat (49.1% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
231mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 1396 0 0