Bibimbap

Step 4: Stir fry the vegetables

Seasoned spinach

  • Spinach
    1 bunch
  • Salt
    to taste
  • Sesame Oil
    a drizzle
  • Sesame Seeds
    a sprinkle

Zucchini

  • Zucchini, sliced, quartered
    1
  • Salt
    to taste
  • Canola Oil
    a spoonful15 g
  • Sesame Oil
    a drizzle

Mushrooms

  • Shiitake Mushrooms
    453 g
  • Salt
    to taste
  • Cooking oil
    a spoonful15 g
  • Garlic
    1 clove

Cut the zucchini into quarter moons (slice them into coins, then into quarters). Add to a bowl with a pinch of salt and mix. Let sit for 5 minutes. Strain off any water, then pat dry.

Place a wok over medium-low heat. Add a drizzle of sesame oil to the pan. Add a bunch of spinach and a pinch of salt, slowly until wilted down. Remove and set aside.

Turn the heat to high and add vegetable oil. Toss in the zucchini and for 60 seconds. Add the sesame oil, mix together, remove and set aside.

Repeat this stir-frying process with the mushrooms & garlic. Set aside.