Bibimbap with edamame
Bibimbap with edamame
735kcal Per person
28g Protein
83g Carbs
32g Fat
19g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 4 ounces edamame (112 g)
- 4 ounces mushrooms (112 g)
- 1 head baby bok choy
- ½ chili pepper
- 1 carrot
- 2 ounces bean sprouts (56 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 clove garlic (5 g)
- 2 tablespoons soy sauce (30 ml)
- ½ tablespoon honey (10 g)
- 1 teaspoon Sriracha sauce (5 ml)
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Cook the edamame until just tender according to the instructions on the package.
- Clean the mushrooms and cut them into quarters. Cut a slice from the bottom of the bok choy and separate the leaves. Slice the bok choy into strips, keeping the green part separate. Chop the red chili pepper into pieces. Slice the carrot into strips and rinse the bean sprouts with boiled water in a colander.
- Heat half of the oil in a frying pan and add the red chili pepper, mushrooms and the white part of the bok choy. Stir-fry for 4 minutes. Then add the green part of the bok choy and cook for another 2 minutes. Remove the vegetables from the pan, cover with foil, and place on a plate.
- Heat the other half of the oil and stir-fry the carrot strips until just tender, about 4 minutes.
- Divide the rice, edamame, mushroom mixture, carrot and bean sprouts into sections over a (deep) plate.
- For the dressing, press the garlic clove and put it in a small bowl along with the soy sauce, honey and Sriracha. Mix well. Drizzle the dressing over the bibimbap.
Tip van FitChef
Garnish this bibimbap with sliced green onions or some fresh cilantro.
