Wok Fried Tenderstem® broccoli Kimchi Bokumbap
Method
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Place the in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes.
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Check the rice is cooked and drain any excess water in the pan. Remove and fluff the grains with a fork. Set to one side.
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Heat a small pan, add 1 tbsp of the oil, and crack in the eggs. Fry sunny side up until the base is crispy and the yolk has turned a deeper yellow but is still runny. Keep warm in the pan on very low heat.
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Heat a wok over a high heat and add the remaining oil. Add the garlic and ginger and stir for a few seconds then add in Tenderstem® broccoli stalk pieces. Toss, cooking for a few seconds, then add the floret pieces.
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Add in the mirin and mushrooms. Toss cooking for 30 seconds.
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Add the cooked rice followed by the kimchi. Stir to combine. Season with soy sauce, toss and stir well to combine and season with the sesame oil then a pinch of ground white pepper.
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Divide into four serving bowls and top with the fried egg on each bowl. Garnish with the spring onions and chilli flakes if desired. Eat immediately.
Tip
If you can't find Shimeji mushroom in your local supermarket used sliced shitake mushrooms instead
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
