1 garlic clove- minced
1 tsp ginger- grated
2 servings cooked jasmine rice, or cauliflower rice
1 carrot- scrubbed & sliced into matchsticks
1 cucumber- sliced into matchsticks
100g enoki mushrooms- trimmed and cleaned
2-3 tbsp kimchi- plus more on the side to serve
½ spring onion- thinly sliced
½ tbsp toasted sesame seeds
1 tbsp Gochujang (Korean chili paste- or substitute with Sriracha or chilli paste)
2 tsp soy sauce
1 tsp rice wine vinegar
1 tbsp sesame oil
1 tbsp maple syrup
Combine all of the sauce ingredients into a small jar. Shake to combine, and set aside for 2-3 hours for flavours to develop
In the meantime, heat cooking oil in a large fry-pan over medium-high heat. Add the garlic and ginger, and fry for 2 minutes until fragrant
Reduce the heat to medium, then add in the MEET Strips and enoki mushrooms (you can keep them apart on two separate sides of the pan) and cook for 2-3 minutes until the Strips are crispy and lightly browned.
Assemble the bowl by first creating a base layer of rice. Portion the sliced carrots, cucumber, enoki, kimchi, enoki mushrooms and MEET Strips around the bowl.
Garnish with a handful of sliced spring onions and scatter with toasted sesame seeds. When ready to serve, drizzle with the Gochujang Sauce.
Tag us @_themeetco in your juicy MEET creations! Shop our plant-based MEET range at Coles Supermarkets, available in the chilled section and Frozen aisle.