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Do you ever think of this one dish that you had years ago that was so good that you can’t forget it, but at the same time cannot figure out what it actually is. That happened to me during my China trip almost 3 years ago. My Chinese colleague Chris took me to this basement restaurant in Shanghai and the place was kind of smoky, but packed with people for lunch. There were a number of counters with different cuisine being cooked at each counter, like Chinese, Korean, and Japanese etc. My colleague seated me at a table (with couple...


Servings

4 serving

Total time

65 minutes

Cuisines

Korean

Courses

Dinner


Ingredients

  • 1 cup Rice
  • 1 small bunch Chinese Broccoli ((Spinach) – chopped)
  • 2 zucchini (– medium, peeled and chopped)
  • 1 small bunch Broccoli (– chopped into florets)
  • 1 cup bean sprouts (– washed)
  • 1 carrot (– small, thinly sliced)
  • 4 eggs
  • to taste Soy sauce
  • to taste Sesame oil
  • to taste Salt Pepper (&)
  • 2 tbsps (1.25l) fish stock (Gochu jang)
  • 2 tsps sugar
  • 1 tsp sesame oil


Method

  1. Mix all the sauce ingredients with little water to get a pourable sauce.
  2. Cook rice and keep aside.
  3. In a large sauté pan, add 1tsp peanut oil and sauté Chinese broccoli until just wilted. Season with soy sauce, sesame oil, salt and pepper (S+S+S+P). Remove onto a plate.
  4. In the same pan, sauté zucchini till tender; season with S+S+S+P. Remove onto a plate.
  5. Boil 5-6 cups water in a sauce pan; add the sprouts and boil for 2 minutes. Completely drain water; season with S+S+S+P, keep aside. Steam broccoli and season with S… (you get the idea, just steam/saute/boil any veggie and season with S+S+S+P and keep aside).
  6. In the meantime, make an omelet and keep aside.
  7. When ready to serve, place some rice in the bottom of the serving bowl, add all the toppings so they cascade down from the center. Also make sure that same colored toppings are not put next to each other. Then put a dollop of spicy sauce and your omelet. To eat, mix everything together and enjoy the burst of flavors.

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