Bibimbap with Sweet Potato and Apple

This is a traditional Korean dish with spinach, apple, mushrooms and eggs, a complete meal in one dish.

Total Time:
1 hour

Servings:
4

Ingredients

⅔ lb bean sprouts

4 tsp garlic cloves finely minced divided

as needed less sodium soy sauce

2 cups sweet potatoes julienned-cut cooked and drained

to taste coarse sea salt

1 pkg. (6 oz.) Spinach

6 tsp vegetable oil divided

as needed sesame oil

2 small zucchini julienne-cut

6 to 8 shitake mushrooms thinly sliced stems discarded

2 cups DOLE Chef-Ready Cuts Diced Apples

3 to 4 cups cooked medium-grain rice

4 eggs cooked sunny-side up

to taste hot sauce

Cook bean sprouts in large sauce pan of boiling water 4 to 5 minutes or until tender; drain well. Toss in bowl with 2 teaspoons garlic and 1 teaspoon soy sauce; keep warm.
Season cooked sweet potato with salt to taste; keep warm.
Sauté spinach and remaining 2 teaspoons garlic in 2 teaspoons vegetable oil in large nonstick skillet 2 to 3 minutes or until wilted. Season with 1/2 teaspoon sesame oil and salt, to taste. Remove and keep warm.
Sauté zucchini in same skillet in 2 teaspoons vegetable oil 4 to 5 minutes or until tender. Season with a little soy sauce and sesame oil. Remove and keep warm.
Sauté mushrooms and apples in same skillet in 2 teaspoons vegetable oil 4 to 5 minutes or until just cooked through. Season with a little soy sauce and sesame oil. Remove and keep warm.
Assemble in 4 shallow-wide bowls. Scoop rice into center of each bowl. Arrange 1/4 of each cooked ingredient around rice. Top with soft-cooked eggs.
Mix egg, rice, vegetables and apples together to eat. Season with hot sauce to taste.