Vegan Korean mince bowl with stir-fried Asian greens

This vegan Korean recipe is loaded with flavour, quick to rustle up and packed full of hearty greens. Inspired by classic Korean beef bowls, this vegan Korean recipe substitutes meat for rich in protein, plant-based mince, making it a lighter option for the warmer months.
12.06.2020
  • 30 minutes
  • Serves 10

Ingredients

  • Agave nectar 3½ tbsps
  • Dark brown sugar 3½ tbsps
  • Sesame oil 3½ tsps
  • Fresh lime juice 3½ tsps
  • Light, reduced salt soy sauce 50g
  • Water 5 tbsps
  • Garden Gourmet mince 800g
  • Spring onions, washed and thinly sliced 200g
  • Garlic, minced 20g
  • Ginger, peeled and grated 20g
  • Uncooked basmati rice 450g
  • Stir-fried Asian greens:
  • Sesame oil 2 tbsps
  • Garlic cloves, sliced 6
  • Piece ginger, peeled and shredded 5g
  • Long red chillies, sliced 2
  • Baby bok choy, halved 6
  • Choy sum, chopped 600g
  • Green beans, trimmed and sliced 300g
  • Hoi-sin sauce 50g
  • Low salt, light soy sauce 15g
  • Coriander 40g
  • Spring onions, washed and cut into thinly sliced scallions 5
  • Garnish:
  • Spring onions, washed and thinly sliced into scallions 5
  • Unsalted peanuts, chopped 100g
  • Sesame seeds 10g
  • Sriracha 30g
  • Coriander leaves 20g
  • Red chillies, sliced 2

Method

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  1. For the Korean mince, first whisk together agave nectar, brown sugar, sesame oil, lime juice, soy sauce and water in a mixing bowl and set to one side.
  2. In a large pan, heat the sesame oil over a medium heat and add the garlic and ginger, sauté for 2-3 minutes then add the Garden Gourmet mince and agave nectar and fry for 6-8 minutes. Then take off the heat and allow to cool. Once cooled add the sliced spring onions.
  3. Cook the rice according to pack instructions and set to one side, keeping warm.
  4. For the Asian greens: heat the oil in a large wok over high heat, add the garlic, ginger, chilli and cook for 1 minute or until crispy. Remove the garlic mixture from the oil and set aside. Add the bok choy, choy sum and beans to the wok and cook, stirring, for 3-4 minutes. Add the hoi-sin sauce and soy sauce and cook, stirring, for a further 1-2 minutes or until the greens are tender and then place in a large serving dish. Top the Asian greens with the crispy garlic mixture and spring onion scallions.
  5. To serve: divide the warm rice into ten bowls then add the mince into each bowl.
  6. Garnish each bowl with spring onions, peanuts, sesame seeds, sliced chilli, coriander and drizzle with hot siracha sauce.  
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