Monday, March 10, 2014
Dinner in a Bowl
My husband and children are huge fans of Asian food. If I ask my son what he wants for dinner, more times than not he'll say stir fry. He doesn't often get his wish, though, because I usually plan meals for at least a week and sometimes two weeks out. But, since I had an abundance of fresh veggies thanks to my most recent Bountiful Baskets purchase, I thought, why not. The kid loves veggies, and I'll take any opportunity I can get to keep him from eating sugar, which he loves more than veggies.
So I've seen pictures of what's called Bibimbap. It's a Korean rice bowl that has sauteed veggies and usually thin strips of beef and chili paste and a fried egg on top. You serve it with all of the components separate, and the person eating it mixes it together when they eat it. Interesting concept. While there's a little bit more work involved because of the chopping and the separate cooking, we found this dish quite delicious. And it's totally customizable. You can cook all the parts, keep them separate, and everyone can pick and choose what goes on their bowl. My version uses chicken instead of beef, but it was still pretty darn tasty!
ASIAN RICE BOWLS
2 C white rice
3 C cooked chicken, shredded
1 red bell pepper, chopped
1 small head of cabbage, chopped
5 ounces fresh spinach
2 C fresh broccoli, cut into florets
1 zucchini, sliced
2 C snow peas
1 yellow squash, sliced
8 ounces mushrooms, sliced
1 whole bulb garlic, peeled and minced (keep the cloves separated)
3-4 carrots, cut into matchsticks
3 green onions, sliced
One 14-ounce can baby corn, drained and warmed
Spicy chili sauce (or paste)
Cook the rice according to directions. Set aside.
Using one or two skillets, cook each vegetable separately with a clove or two of minced garlic in some olive oil and sesame oil. Season each veggie with soy sauce, as desired. Remove each vegetable and put in separate bowls, covering to keep warm. Once all the veggies are cooked, divide the rice among four bowls. Let each person pick their toppings and garnishes. Fry each egg to desired doneness and top each bowl with an egg.