Wok fried Tenderstem® Kimchi Bokumbap “Kimchi Fried rice with shimeji mushrooms topped fried egg and soy”

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Recipe

This recipe is a fusion of Chinese and Korean flavours to create a brunch dish. It is the perfect dish to provide you with energy to get you through a long day!

 

Tenderstem® has teamed up with international TV chef and cookery author Ching He Huang to create a series of recipes that bring the fusion of Tenderstem®’s heritage to life. Tenderstem® is a hybrid of Chinese Kale and broccoli and Ching has drawn on East Asian flavours and ingredients to show just how versatile Tenderstem® is.

Ching commented on this fab summer salad:

“Fried rice is a staple in Chinese and South East Asian cuisine. This recipe is a fusion of Chinese and Korean flavours to create a brunch dish. It is the perfect dish to provide you with energy to get you through a long day!"

 

I have always enjoyed using Tenderstem® in my recipes and have been a fan for many years. When I was asked to develop some recipes using Tenderstem® it took very little convincing to get me on board! It is such a wonderful product; highly nutritious, very sweet and tender and such a versatile ingredient. It is the perfect green vegetable accompaniment to any dish and can be used in so many ways to create delicious recipes."

 

Juliette Kellow BSc RD, a registered dietician and fan of Tenderstem® has highlighted below the health benefits of this delicious skin-perfecting dish:

This dish is a great skin, hair and nails, perfect for getting summer ready. It’s a source of Iodine and Vitamin B3 and packed with Biotin and Vitamin B2 all needed for normal skin, while the Zinc and selenium in this recipe are what is needed for hair and nails. It’s also packed with Copper and Vitamin C, which are needed for normal hair pigmentation and normal collagen formation. It’s a great summer brunch recipe that your friends will really appreciate

  • 5 minutes preparation
  • 30 minutes (20 minutes for the rice) cooking
  • 4 X 320g portion
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recipe PDF
For the Garnish
  • 2 spring onion, sliced on deep angle, thin slices
  • Dash of Tamari or low sodium light soy sauce
  • Pinch of Japanese chilli flakes - Shichimi Togarashi (7 varieties of assorted chilli flakes)
For the Fried Rice
  • 1 tablespoon olive oil
  • 250g Uncooked basmati & wild rice mix (85% Basmati, 15% Wild Rice)
  • Water
  • 2 cloves garlic, finely chopped
  • 1 inch piece fresh root ginger, peeled and grated
  • 200g Tenderstem®, washed and sliced into 1cm baby floret pieces, separating the stalk from the floret pieces
  • 100g fresh Shimeji mushroom, root ends discarded, separated into individual mushroom pieces – If you can’t find Shimeji mushroom in your local supermarket use sliced shitake mushrooms instead
  • 1 tbsp mirin
  • 200g Kimchi cabbage
  • 2 tbsp reduced-salt soy sauce, plus an extra dash to serve
  • 1 tsp toasted sesame oil
  • Pinch of ground white pepper
  • 4 large organic eggs
  1. Place the pre-mixed rice in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes.

  2. Check the rice is cooked and drain any excess water in the pan. Remove and fluff the grains with a fork. Set to one side.

  3. Heat a small pan, add the olive oil, and crack four eggs. Fry the eggs sunny side up until the base is crispy and the yolk has turned a deeper yellow but still runny. Keep warm in the pan on very low heat.

  4. Heat a wok over a high heat and add the rapeseed oil. Add garlic and ginger and stir for a few seconds then add in Tenderstem® stalk pieces. Toss cooking for a few seconds, and then add the leafier floret pieces.

  5. Add in the mirin and shimeji mushroom pieces. Toss cooking for 30 seconds.

  6. Add the cooked rice followed by the kimchi. Stir to combine. Season with tamari or low sodium light soy sauce, toss and stir well to combine and season with toasted sesame oil then a pinch of ground white pepper.

  7. Divide into four serving bowls and top with the fried egg on each bowl. Garnish with thinly sliced spring onions, soy sauce and dried smoky Japanese chilli flakes if desired. Eat immediately.

Ching’s Tips:

 

  • If you’re finding it difficult to buy Kimchi in your local supermarket this is my favourite brand which is stocked on Amazon - HWA NA BRAND
  • For a gluten-free dish, replace the soy sauce with tamari
  • If you can’t find Japanese chilli flakes, use dried chilli flakes instea

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