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.
2 tablespoons mirin
¼ cup rice wine vinegar
1 tablespoon caster sugar
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
Kimchi to serve
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.
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.
Top flavoured rice with Bulgogi mince, kimchi, red cabbage and bean shoots. Garnish with sesame seeds and sliced green shallots.
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