Ingrédients
- 3 tbsp sesame oil
- 1-2 tbsp gochujang chilli paste, to taste (or another chilli paste)
- 1 tbsp rice vinegar (or cider vinegar)
- 1 tbsp maple syrup
- 150g mushrooms, sliced
- 1 courgette, sliced into 2 inch batons
- 100g beansprouts
- 150g spinach
- 1 x 250g pouch of Merchant Gourmet Zingy Korean-Style Grains
- 1 small carrot, julienned or cut into matchsticks
- 1 tsp sesame seeds
Méthode
- Mix 2 tbsp sesame oil, the gochujang paste, rice vinegar and maple syrup in a small bowl and set aside.
- Heat the remaining 1 tbsp sesame oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, or until they’ve released their moisture and starting to brown. Push to one side of the pan, add a little more oil if needed, then fry the courgette for 5-7 minutes, or until starting to brown in places. Toss the mushrooms every now and then to prevent them from burning, then remove from the heat once the courgette is done.
- Meanwhile, wilt the spinach in a sieve and drain the excess moisture. Put the beansprouts in a microwaveable bowl and cook for one minute, or until softened. Cook the grains in the microwave, as per the packet instructions.
- To assemble, place the grains, spinach, bean sprouts, mushrooms and courgette in separate sections in a large bowl. Add the julienned carrot and drizzle over the gochujang sauce.
Good to know!
Try adding edamame beans or picked cucumber for an extra zing.
