BULGOGI VEGETABLE GRILL-FRY
RECIPE TYPE
Vegetarian, BBQ
SERVES
6
Prep time: 15 min
Total time: 30 min
Ingredients
1 bunch asparagus, trimmed and chopped into 3-inch lengths |
2 bell peppers (any colour), sliced |
1 zucchini, halved then cut into 16 wedges |
1 pkg (200g) king oyster mushrooms, sliced lengthwise |
1/2 large red onion, sliced |
3 tbsp Longo’s 100% Pure Canola Oil |
1/2 tsp each salt and pepper |
1 pkg (150g) Longo’s Korean Grilling Sauce |
1 lime, halved |
Chopped green onions and toasted sesame seeds (optional) |
Directions
Toss asparagus, peppers, zucchini, mushrooms and onion with oil, salt and pepper. Place in a grill-wok or basket on preheated grill over medium-high heat. Grill, tossing vegetables often, for 15 to 20 minutes or until grill marked and tender. Drizzle with bulgogi sauce; toss for 1 to 2 minutes or until well glazed.
Meanwhile, grill lime, cut-side down, alongside vegetables for 5 minutes. Transfer vegetables to large, shallow serving bowl. Squeeze lime halves overtop and sprinkle with green onions and toasted sesame seeds, if using, to garnish.
A Dash of Advice
Add some cubed tofu for added protein.
NUTRITIONAL INFORMATION
Per serving: 150 calories
| Protein 5g | Fibre 4g |
| Fat 7g | Sugar 12g |
| Carbs 18g | Sodium 690mg |
