Vegetarian bibimbap recipe

vegetarian bibimbap recipe

2 tablespoons sesame oil 1 cup carrot matchsticks 1 cup zucchini matchsticks ½ (14 ounce) can bean sprouts, drained 6 ounces canned bamboo shoots, drained 1 (4.5 ounce) can sliced mushrooms, drained ⅛ teaspoon salt to taste 2 cups cooked and cooled rice ⅓ cup sliced green onions 2 tablespoons soy sauce ¼ teaspoon ground black pepper 1 tablespoon butter 3 eggs 3 teaspoons sweet red chili sauce, or to taste

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