Easy recipe Easy Recipe Rice with Mountain Vegetables and Spicy Sauce

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four cups Korean or Japanese short-grain rice, soaked for about twenty minutes about five½ tbsp sesame oil one cup dried bellflower or two cups thinly sliced oyster mushrooms about three½ tsp chopped garlic (Recipes by ingridients garlic) two tsp + one tbsp salt one½ tsp red pepper powder or paprika two cups dried fernbracken or two yellow summer, squash (Recipes by ingridients squash) (Recipes by ingridients squash) sliced into two-inch-long matchsticks about five½ tbsp + one tsp soy sauce (Recipes by ingridients soy sauce) six½ tbsp vegetable oil one tbsp sesame salt or table salt one tbsp scallion strips, about ½ scallion six dried pyogo (shiitake mushrooms), soaked for about twenty minutes two tbsp granulated sugar two tbsp cooking wine one, carrot (Recipes by ingridients carrot) quartered and sliced into two-inch-long matchsticks ½ medium-sized onion, sliced into two-inch-long matchsticks one cucumber, peeled, seeded and sliced into two-inch-long matchsticks two cups (about ¼ lb) bean, sprouts (Recipes by ingridients sprouts) rinsed one bunch (½ lb) spinach, rinsed, trimmed and blanched ½ Korean pear or crisp, tart apple, sliced into two-inch-long matchsticks six tsp red pepper, paste (Recipes by ingridients paste) or more to taste six fried (Recipes by ingridients fried) eggs one sheet (Recipes by ingridients sheet) laver (seaweed), cut into one-inch-long x ¼-inch-wide strips Directions Bring four to four¼ cups water to a boil in large saucepan over medium heat, and stir in rice. Cover, reduce heat to low and cook about about twenty minutes. When cooked, remove from heat, add two tablespoons sesame oil and mix thoroughly. Keep rice covered until ready to serve. Place bellflower in saucepan with water to cover, and cook for ten minutes over medium heat. Discard water, and repeat process. Place bellflower in saucepan with lightly salted water to cover, and cook over medium heat for about twenty minutes, or until bitterness is gone and bellflower is easy to slice. Remove from heat, drain and cut each root into strips. Heat one tablespoon oil in skillet or large wok, and stir-fry bellflower with ½ teaspoon chopped, garlic (Recipes by ingridients garlic) ½ teaspoon salt and ¼ teaspoon red pepper powder. Add about three to four tablespoons water, and cover. Cook about ten minutes, or until tender, remove from heat and stir in ¼ teaspoon sesame oil. Set aside. Alternatively, heat one tablespoon oil in skillet or large wok, and stir-fry oyster mushrooms with ½ teaspoon chopped, garlic (Recipes by ingridients garlic) ½ teaspoon salt and ¼ teaspoon red pepper powder. Cook about about five minutes, or until tender, remove from heat and stir in ¼ teaspoon sesame oil. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. Set aside. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. Place fernbracken in saucepan with water to cover, and cook for ten minutes over medium heat. Discard water, and repeat process. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. Remove from heat, drain and cut fernbracken into two-inch-long pieces. Place pieces in bowl, and season with four teaspoons, soy sauce (Recipes by ingridients soy sauce) two teaspoons chopped, garlic (Recipes by ingridients garlic) ½ tablespoon vegetable oil and ½ teaspoon red pepper powder. Alternatively, place summer squash (Recipes by ingridients squash) (Recipes by ingridients squash) matchsticks in bowl, and season with four teaspoons, soy sauce (Recipes by ingridients soy sauce) two teaspoons chopped, garlic (Recipes by ingridients garlic) ½ tablespoon cooking oil, and ½ teaspoon red pepper powder. Set aside. Heat one tablespoon oil in skillet or large wok, and stir-fry fernbracken, adding water to cover and cooking about fifteen minutes, or until tender. Remove from heat, drain and mix with one tablespoon sesame salt, one tablespoon scallion strips and one tablespoon sesame oil. Set aside. Alternatively, heat one tablespoon oil in skillet or large wok, and stir-fry summer squash (Recipes by ingridients squash) (Recipes by ingridients squash) matchsticks two to about three minutes, or until translucent. Remove from heat, drain and mix with one tablespoon sesame salt, one tablespoon scallion strips and one tablespoon sesame oil. Set aside. Stem mushrooms, and slice thinly. Place in saucepan with mushroom soaking water. Add two tablespoons, soy sauce (Recipes by ingridients soy sauce) two tablespoons sugar, two tablespoons cooking wine, and cook over medium heat ten minutes, or until tender. Set aside. Heat one tablespoon vegetable oil in skillet or large wok, and stir-fry carrots, adding ½ teaspoon salt and a few teaspoons water to prevent burning. Cook about three to four minutes, remove from heat and set aside. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. Heat one tablespoon vegetable oil in skillet or large wok, and stir-fry onion, adding ½ teaspoon salt and a few teaspoons water to prevent burning. Cook about three to four minutes, remove from heat and set aside. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. Sprinkle cucumber with ½ tablespoon salt, and let stand. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. When limp, squeeze hard. Heat one tablespoon vegetable oil in skillet or large wok, and stir-fry cucumber about one minute. Remove from heat, and set aside. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. Heat one tablespoon vegetable oil in skillet or large wok, and stir-fry bean sprouts (Recipes by ingridients sprouts) with ½ teaspoon. garlic (Recipes by ingridients garlic) Add salt and sprinkle of water, cover and cook until bean sprouts (Recipes by ingridients sprouts) are softened, about about three minutes. Season with one tablespoon sesame oil and one teaspoon red pepper powder. Squeeze out water from spinach, and mix with ½ tablespoon sesame oil and ½ tablespoon. soy sauce (Recipes by ingridients soy sauce) To serve, fill bottom of individual shallow bowl with rice. Easy Recipe Rice with Mountain Vegetables and Spicy Sauce. Alternate vegetables (Recipes by ingridients vegetables) and pear side by side on rice like rays of sun, placing one teaspoon red pepper paste (Recipes by ingridients paste) in center. Place egg (Recipes by ingridients egg) near red pepper. paste (Recipes by ingridients paste) Sprinkle slivers of laver on top, and serve. Repeat process with remaining ingredients until all used up..