Korean dish of kimchi from fermented vegetables, most often Chinese cabbage contains many useful trace elements, and also probiotics, which in their properties can compete even with yogurt. Eating healthy is worth it. periodically include this dish in your diet. After all, it is in addition to that healthy, also very tasty and easy. Great mix kimchi with boiled brown rice and fried Shiitake mushrooms. The dish turns out low-calorie, but satisfying and with exotic Asian flavor. Nutrition value per serving: (total 4) Calories 240, total fat 6 g., Saturated fat g., Proteins 6 g., carbohydrates 4one g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 25 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. boiled brown rice, chilled, or 3 tbsp. frozen brown rice
- 0.5 tbsp. kimchi cabbage (not wrung out), chopped
- 1 tbsp. l lightly salted soy sauce
- 1 tsp dark sesame oil
- 1/4 tsp Sahara
- 1 tbsp. l vegetable oil
- 220 gr shiitake mushrooms, cut the legs, cut the hats by 4 parts
- 1 tbsp. l grated fresh ginger
- 1 clove garlic, minced
- 1/4 Art. lightly salted chicken stock
- 4 chopped green onions
Recipes with similar ingredients: brown rice, shiitake mushrooms, sesame oil, soy sauce, ginger root, green onion, kimchi
Recipe preparation:
- In a small bowl or measuring cup, mix kimchi, soy sauce, sesame oil and sugar until sugar dissolves.
- In a medium sized pan with non-stick coating on moderately high heat heat the vegetable oil until it is will start to flicker. Add mushrooms and 1/8 tsp. salt and fry stirring until the mushrooms release fluid, about 2 minutes. Turn down fire to moderately low and keep stirring until mushrooms lightly brown and soft, about 5 minutes. Add ginger and garlic and fry, stirring, until aroma, 1 minute
- Pour in chicken stock, scrape off sticky pieces from the bottom frying pans, and simmer for about 1 minute. Stir in the rice reduce heat to a minimum, cover and simmer until liquid does not absorb and rice does not warm up, about 3 minutes. Then intervene mix kimchi and cook until everything warms up, about 2 minutes. Transfer to a serving dish and sprinkle with green onions on top. Serve the dish hot.
