Vegetarian Red Curry Bibimbap

Vegetarian Red Curry Bibimbap

ATTRIBUTES:  Lunch, dinner, healthy, vegan/vegetarian option

PRODUCT USED: Saha Thai Red Curry Base™

PREP TIME:10-15 minutes COOK TIME: 25-30 minutes 

SERVES: 2

Ingredients:

• 1 cup (250 ml) jasmine rice
• 1 cup (250 ml) fresh bean sprouts 
• 1 cup (250 ml) shredded carrots
• 4 cups baby spinach
• 2 tbsp (30 ml) canola oil, divided
• 1 tbsp (15 ml) toasted sesame seeds, divided
• 2 pieces baby bok choy
• 2 large eggs (substitute tofu for a vegan option)
• 4 oz (120 ml) shiitake mushrooms
• 1/4 cup (60 ml) Saha Thai Red Curry Base™
• 2 tbsp (30 ml) rice wine vinegar
• 1 tbsp (15 ml) sesame oil
• 1 green onion, sliced
• Toasted sesame seeds for garnish

Directions:

1. In a medium pot with a tight fitting lid, combine the jasmine rice with 2 cups (500 ml) cold water and a small pinch of salt. Over high heat, bring the water to a boil and then cover the pot and remove from the heat. Cover the pot with a towel and set aside for 17-20 minutes, or until the rice is cooked.
2. In a small bowl, combine the Saha Thai Red Curry™ base, the rice wine vinegar and the sesame oil. Whisk thoroughly until the mixture is well combined. Set aside.
3. In a small pan over low heat, heat a third of the canola oil and then add the baby spinach and half of the sesame seeds. Cook, stirring frequently fro 20 -30 seconds or until the spinach is just wilting. Remove the spinach mixture from the pan and set aside.
4. In the same pan, add another third of the oil and heat. Add the sliced shiitakes and cook for 2-3 minutes, or until the mushrooms cooked through and slightly browned. Season lightly with salt and pepper. Remove the mushrooms from the pan and set aside to cool.
5. Cut the baby bok choy into quarters vertically through the root.
6. In the same small pan over medium heat, heat the remaining canola oil and add the bok choy and the other half of the sesame seeds. Cook for 3-4 minutes, or until the bok choy has softened. Remove the bok choy from the pan and set aside.
7. In a medium pan over low heat, gently fry the egg keeping the yolk runny.
8. Divide the hot rice between bowls and arrange the spinach, mushrooms, bok choy, sprouts and carrots on top of the rice around the the rim of the bowl.
9. Drizzle the Saha Thai Red Curry mixture evenly over both bowls and top with the fried egg. Garnish with sesame seeds and the sliced green onion and serve.