Korean Bibimbap With Sesame Chicken
1 c peeled and grated carrots
1 Tbs. toasted sesame oil
3 Tbs. canola or peanut oil
2 medium zucchini,cut in half lengthwise, then cut into 1/2" slices
1 ea garlic,minced
6 oz shiitake mushrooms,stemmed and caps thinly sliced
3 c thinly sliced leftover roasted chicken (or store-bought rotisserie chicken)
1 Tbs. soy sauce
6 c hot steamed medium-grain rice
3 Tbs. sesame seeds,toasted in a dry skillet over medium heat
4 scallions (white and green parts),trimmed and thinly sliced
Spicy Korean red bean paste or Thai chili paste
In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the
Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over
medium-high heat until shimmering hot. Add the zucchini, sprinkle with
about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a
few times, until it browns in places and becomes tender, about 4
minutes. Transfer to a large plate.
Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola
oil and the garlic. Once it begins to sizzle, add the mushrooms and
cook, stirring, until tender and starting to brown, about 3 minutes.
Add the chicken and cook, tossing, until heated through, about 2
minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and
cook for 1 minute. Remove from the heat.
Fluff the rice with a fork and divide it between 4 large bowls. Top
each serving with the zucchini on one side, the carrots on the other,
and some of the chicken mixture in the middle. Sprinkle with the sesame
seeds, then the scallions. Serve immediately with the spicy bean paste
if you like.
|The Pepper paste I got at my local Asian Market.|