v2 Korean Stir-Fry

Bowl of stirfry made with v2 plant-based mince and vegetables

v2 Korean Stir-Fry

6 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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