Ingredients:

• 12 g / 2.5 tsp zucchini
• 7 g / 1.5 tsp carrot
• 30 g / 1/4 cup sliced white Chinese leaf
• 20 g / 1/3 cup spinach
• 20 g / 1/3 cup bean sprouts
• 30 g / 1/4 cup asparagus
• 25 g / 1/8 cup low protein rice
• 3 g / 1 tsp soy sauce
• 1 g / 1/2 tsp salt
• 3 g / 1 tsp crushed garlic
• 6 g / 1 Tbs siracha sauce
• 11 g / 2 Tbs sesame oil

Directions:

For the spinach:

• In boiling water, add the spinach and blanche for 30 seconds
• Remove and run under cold water
• Squeeze the spinach to remove any excess water
• Add 1/2 Tbs of crushed garlic, 1/2 Tbs of sesame oil and a sprinkle of salt
• Mix together with fingers

For the Chinese white leaf:

• In a boiling pan, add the white leaf and boil for 10 minutes
• Drain and squeeze excess water from the leaf
• Add sesame oil to the pan, season with salt and fry for 2-3 minutes

For the bean sprouts:

• In a boiling pan, add the bean sprouts and boil for 2 minutes
• Drain and squeeze excess water from the bean sprout

For the asparagus:

• Cut the asparagus in three and roughly slice them into strips
• In a bowl mix in 1 Tbs soy sauce, 1/2 Tbs crushed garlic and sesame oil
• Fry the asparagus for 2-3 minutes until lightly brown

For the carrot and zucchini:

• Slice the zucchini into circles and then into small strips
• Slice the carrot into circles and then into small strips
• Fry the carrot for 2-3 minutes until lightly brown and season with salt
• Fry the zucchini for 2-3 minutes until lightly brown and season with salt

Assemble the Bibimbap

For best results, place in a Dolsot and heat

• In a bowl, add rice, zucchini, carrots, asparagus, spinach, white leaf, bean sprouts and siracha sauce

Makes: 1

Nutritional Information:

• Calories: 213 kcals
• Phe: 112 mg
• Protein: 3 g