Vegetable Bibimbap

Preparation time: 50 mins

INGREDIENTS:

• 250 G white rice (Jasmine. Basmati, ect...)
• 4 medium-size carrots
• 2 tablespoons sesame oil
• 2 tablespoons soja sauce
• 2 tablespoons rice vinegard
• 200g shiitake mushrooms
• 1 organic cucumber
• 2 tablespoons chili paste
• 1 tablespoon brown cane sugar
• Sesame seed

Step:

1. Rinse the rice, then cook it in a pan of boiling water water for 10 to 12 minutes. Drain and keep warm.
2. Peel the carrots and grate them using a mandolin. Heat 1 tbsp. sesame oil in a wok, and fry the grated carrots for 2 minutes over fairly high heat, adding 1 tbsp. soy sauce and 1 tbsp. rice vinegar. Set aside. Cut off the base of the shiitake mushrooms, clean them with a mushroom brush and halve them if necessary. Heat 1 tbsp. sesame oil in a frying pan and sauté the mushrooms over high heat for 3-4 minutes. Add the remaining soy sauce and rice vinegar. Wash and dry the cucumber, then grate it using a mandolin, leaving the centre full of seeds. center full of seeds.
3. Mix all the ingredients for the sauce. Divide the rice into four bowls, then top with mushrooms, carrots and cucumber. Add a little sauce to taste. Sprinkle with black or white sesame seeds.

Bon appetit