Subj : BH&G 2631
To   : All
From : Dave Drum
Date : Fri May 07 2021 20:33:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean Rice Bowl
 Categories: Oriental, Rice, Beef, Chilies, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Sushi rice
    1/4 c  Rice vinegar
      3 tb Soy sauce
      1 tb Peeled, minced fresh ginger
      2 cl Garlic; minced
      1 tb Cornstarch
      2 ts Sesame oil
      2 ts Chile-garlic paste
      1    Zucchini; in matchsticks
      2 c  Shiitake mushroom caps; thin
           Sliced
      1 c  Shredded carrots
      1 lb Ground beef
      4 lg Eggs (opt)
 
  PREPARE RICE: Combine 2 cups water and rice in a medium,
  lidded saucepan. Bring to a soft boil. Cover and simmer
  over medium-low heat, 20 minutes. Remove from heat and let
  stand 10 minutes.
  
  Meanwhile, in a small bowl, blend rice vinegar, soy sauce,
  ginger, garlic, cornstarch, sesame oil and chili-garlic
  sauce. Set aside.
  
  Coat a large nonstick skillet with nonstick cooking spray.
  Add vegetables and 3 tablespoons water. Cook over
  medium-high heat for 4 minutes, or until just softened.
  Remove to a bowl and keep warm.
  
  Crumble beef into same skillet. Cook 5 minutes, breaking
  apart with a spoon. Add sauce mixture and cook 2 minutes.
  
  Meanwhile, in a second skillet, fry eggs, if using: Coat
  skillet with nonstick spray; heat over medium to
  medium-high heat. Crack 2 eggs into skillet. Cook 1
  minute, then flip. Cook 1 more minute. Transfer to a
  plate. Repeat with remaining 2 eggs. Place a mound of rice
  into 4 bowls. Top each with 1/2 cup meat mixture and 1/3
  cup vegetables. Finish each with a fried egg, if using.
  
  Family Circle | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If at first you don't succeed, find out if the loser gets anything.

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