v2 Korean Stir-Fry
v2 Korean Stir-Fry
11 ratings
an hour
Feeds 4
This stir-fry is a feast for all your senses. Fluffy white rice makes the perfect base for the spicy, earthy Bulgogi-marinated v2mince, while a crown of pickled veggies and fresh bean shoots delivers freshness and crunch.
INGREDIENTS
500g v2mince
2 tablespoons mirin
¼ cup rice wine vinegar
1 tablespoon caster sugar
Vegetable oil
240g Bulgogi marinade
4 shallots, greens thinly sliced, white part in large pieces
1 carrot, peeled and sliced
1 zucchini, sliced
1 red chilli, thinly sliced
1 tablespoon fresh ginger, thinly sliced
Sesame seed, toasted
Red cabbage, thinly sliced
Bean shoots
Kimchi to serve
METHOD
1
Cook sushi rice as per instructions. Combine the mirin, rice wine vinegar and caster sugar in a small bowl and pour over the cooked rice and fluff with a fork. Add sesame seeds.
2
Heat vegetable oil in a large frypan or wok over high heat. Add white shallot pieces, carrot and zucchini and fry until beginning to brown. Add v2mince and fry until browned, breaking apart with a wooden spoon. Pour over Bulgogi marinade and reduce heat to medium and simmer for 5 minutes.
3
Top flavoured rice with Bulgogi mince, kimchi, red cabbage and bean shoots. Garnish with sesame seeds and sliced green shallots.
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