Asian-Style Broccoli with Bulgur and Pine Nuts Kimchi

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

A prime example of how well broccoli fits into various Asian narratives. This vibrant dish is built on the balance of two sauces: the first (made from narsharab, mint, cilantro, lime juice, lemon juice, vinegar, and fish sauce) is used for sautéing the broccoli, while the second (which includes almonds, lemon, mint, olive oil, and maple syrup) is served alongside.

Ingredients

Broccoli - 15 oz
Leek - 5 oz
Narshehab sauce - 5 fl oz
Mint - 0 oz
Cilantro - 0 oz
Lime - 1 piece
Lemon - 1 piece
Fish Oil - 0 fl oz
Apple Cider Vinegar - 0 fl oz
Almond - 0 oz
Maple syrup - 0 fl oz
Olive Oil - 0 fl oz
Unrefined Sunflower Oil - 0 fl oz
Bulgur - 0 oz
Bulgogi Sauce - 0 oz
Pistachios - 0 oz
Corn Salad - 0 oz

Step by Step guide

Step 1

Separate the broccoli into florets, slice the leek into large rings and separate them. Add salt.

Step 2

Combine the narsharab, finely chopped mint, cilantro, the juice of one lime, a teaspoon of lemon juice, fish sauce, and vinegar.

Step 3

Heat the wok, pour in the cooking oil, and add the broccoli and rings of leek. Stir constantly, then after 2 minutes, pour in 20 ml of water, add the narsharab sauce, and stir-fry on high heat for another 30-40 seconds.

Step 4

Blend the mint leaves, almonds, juice of half a lemon, maple syrup, and olive oil together. Add 20 ml of water and mix again.

Step 5

Mix the mint sauce with the cooked bulgur and lime zest. Place the bulgur on a plate, top with sautéed vegetables, and drizzle with the sauce from the wok.

Step 6

Pour a little maple syrup and kimchi sauce into the wok, add pine nuts, and sauté for 10 seconds, then add lime juice. On a plate, place the corn salad with the vegetables and sprinkle with pine nuts.