Tuesday, December 13, 2011
today's lunch: brown rice with bok choi, mushroom and cauliflower stir fry
Stir fry bok choi stems, a king trumpet mushroom (エリンギ) and cauliflower with oil, grated ginger (1-2cm) and garlic (1 clove). Add two tablespoons of Mirin (if you don't have Mirin, vegetable stock or broth will do) and let cook for 1 minutes on medium heat. Add the chopped bok choi leaves and cover immediately and let it cook until the leaves are just slighltly tender. Season with salt and serve on top of a brown short grain rice (玄米).
Top it off with a fried egg, a drizzle of soy sauce and some gochuchang - voilà <3
I love mixing it up bibimbap-style!: