Today, I’m going to share my recipe of Veggie Stir-fried Rice Bowl, called 야채덮밥 (Yachae-deopbap) in Korean. There’s no way you can go wrong with this recipe because it’s super simple and easy to make! It only takes 20 minutes to make from start to finish and tastes wonderful! I think it’s definitely our ideal Monday night dinner. 🙂
The beauty of this recipe is that it’s filled with lots of fresh veggies such as mushrooms, eggplants, carrots, red bell peppers and green beans, and full of crunch and flavor. The thing is that you shouldn’t simmer the veggies too long in order to keep their crunchy texture. This crunchiness makes the bowl much better.
While the veggies I’ll use in this recipe indeed go together very well, you can add or leave out any ingredient to your preference. Bok choy is one of the other excellent options, and I sometimes lay a sunny-side-up egg on the top to make it fancier. But in this video, I’ll make it 100% vegan because it’s filling enough.
For the sauce, there are only two ingredients needed; soy sauce and cane sugar. You don’t need anything else but can still have delicious sweet and savory flavor.
I bet this easy weeknight recipe will allow you to skip takeout!
Enjoy 🙂
WATCH HOW TO MAKE STIR-FRIED VEGGIE RICE BOWL
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INGREDIENTS
Vegetables
- 75g oyster mushrooms
- 20g carrots
- 45g red bell peppers
- 60g eggplants
- 30g green beans
For the sauce;
- 1½ tbsp soy sauce
- ½ tbsp cane sugar
- 1 tbsp corn starch
etc;
- 1 bowl cooked rice
- ½ tbsp sesame oil
- sesame seeds
- ground pepper
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