Bibimbap

300g Basmati or Jasmine Rice (600g cooked)
300g Water

3 Cloves Garlic
200g Carrots
200g Zucchini
150g Mushrooms
200g Spinach

250g Bean Sprouts (1 can, drained)
540g Tofu

100g Soy Sauce
1 Tbsp Sesame Seeds
Salt and Pepper to taste

Prepare rice. Heat oil in a wok and saute garlic and carrots. Add zucchini, then mushroom,s then spinach. Stir fry until vegetables are cooked. Add bean sprouts and tofu. Add soy sauce, sesame seeds, salt, and pepper, and stir fry until all ingredients are heated through.

Yield: Approx.  2250g