Teriyaki Vegetable Bibimbap with Bok Choy & Mushrooms

Ingredients 14 total

• 2 cups jasmine rice
• 3 heads bok choy
• 8 oz cremini mushrooms
• 1 large carrot
• 2 tbsp neutral oil
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 2 cloves garlic
• 1 tsp fresh ginger
• 2 tbsp water
• 4 large fried egg
• sesame seeds
• 3 stalks green onions

How to Make It

1. 1Cook jasmine rice according to package instructions and keep warm.
2. 2In a small saucepan, combine soy sauce, mirin, brown sugar, garlic, ginger, and water.
3. 3Simmer for ⏱ 3–5 minutes until slightly thickened.
4. 4Heat oil in a large skillet.
5. 5Sauté mushrooms until browned and tender.
6. 6Remove and set aside.
7. 7In the same skillet, cook bok choy until tender and slightly charred.
8. 8Remove and set aside.
9. 9Lightly sauté carrots until just softened.
10. 10Return all vegetables to the skillet and toss with teriyaki sauce until coated and heated through.
11. 11Assemble bowls with rice as the base and vegetables arranged on top.
12. 12Top with a fried egg if desired and garnish with sesame seeds and green onions.