So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Vegetable Bibimbap
bibimbap post from last year and realized that it needed much improvement.
As any recipe goes, the prep takes a lot of time. But doing it ahead of time saves you a headache in the future. Here I have chopped scallions, blanched fernbrake, minced garlic, washed beansprouts, shredded carrots and zucchini, sliced shitake mushrooms (once dried but rehydrated overnight), and spinach (not pictured). Before I go on, I'd like to briefly talk about my new Rikon vegetable peeler/shredder. It's amazing. It shreds vegetables really easily and quickly. It's easy to clean and takes up hardly any space. No more purchasing pre-shredded vegetables dowsed in chemicals to prevent rot. Nope! Only fresh whole vegetables for me!
Before you start cooking, make some rice in your cooker in the background. By the time you're done with the stove, the rice will be ready. So, I took each of the vegetables and sauteed them separately. Some with the minced garlic, others with soy sauce and sesame oil. Some were just lightly sauteed in oil. I tried to keep the natural flavor of the vegetables as much as possible. I actually enjoy the taste if they're cooked properly. No mushy overcooked vegetables here please. Below is the spinach and fernbrake.