INGREDIENTS:
250g MEET plant based Strips (available in the frozen section of Coles)
vegetable oil
Jasmine rice, steamed
Kimchi, as desired
1 avocado, sliced
¼ red cabbage, shredded
¼ white cabbage, shredded
1 carrot shredded
Sliced limes
1 spring onion, sliced
Chives, sliced and to taste
Toasted sesame seeds For the Korean Sticky BBQ sauce:
¼ cup reduced-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon fresh ginger, minced or ginger paste
2 tablespoons gochujang
2 garlic cloves, minced
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
METHOD:
Prepare all the vegetables for your bowls and put aside until needed. Then grab a shallow bowl and combine your soy sauce, brown sugar, ginger, gochujang, garlic, rice wine vinegar, sesame oil, olive oil and salt and whisk to combine.
Heat oil in a large pan over medium heat. Add the MEET strips and ½ your sauce and cook until strips are golden and cooked through. Remove from the pan.
After steaming the jasmine rice, half fill your bowl with the cooked rice. Add a couple of pieces of kimchi, sliced avocado, red cabbage, white cabbage, shredded carrot and cooked strips.
Drizzle more of the sauce over your dishes and garnish with green onion, chives, and toasted sesame seeds as desired.