1 oz. Loma Linda’s Prime Stakes, 13oz
2 cups bean sprouts, boiled for 10 minutes
1 cup bell pepper, julienned
2 cups spinach, blanched and water squeezed
2 cups carrots, julienned
2 cup mushrooms of your choice
1 cup cabbage, julienned
Salt to taste
2-3 cloves of garlic, minced
2 tbsp sesame oil (divided in 6 parts of 1 teaspoon)
2 cups rice, cooked
Sesame seeds for garnishing
2 tbsp Gochujang paste
2 tbsp brown sugar
2 tsp tamari
2 tsp sesame oil
1 tbsp rice vinegar
1 tsp roasted sesame seeds
Mix all the ingredients for Gochujang sauce and keep aside.
Use 1 tablespoon of the gochujang sauce and marinate the prime stakes for 10 minutes.
Meanwhile, mix some minced garlic, salt and sesame oil in blanched spinach and keep aside. Repeat the process with bean sprouts.
Cook mushroom with 1 tsp sesame oil and 1 tablespoon gochujang sauce for 2-3 minutes.
Use 2 tsp sesame oil along with salt to cook carrots and bell peppers for 30 seconds each. Cook every component separately to keep the colors from mixing.
Use 1 tablespoon sesame oil to cook the marinated prime stake till golden brown on both sides. Cut the stakes into thick strips and sprinkle with some toasted sesame seeds.
To assemble, place a mound of warm cooked rice in the middle of the plate and arrange all the components side by side. Pour the sauce on top and sprinkle sesame seeds and serve.
Prep the vegetables ahead of time to assemble the dish quickly.
Recipe from Atlantic Food’s website