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Stir-Fried Vegetables & Freekeh with Eggs & Gochujang Honey Drizzle
10 min prep time
30 min cook time
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Stir-Fried Vegetables & Freekeh with Eggs & Gochujang Honey Drizzle
To top warm grains of freekeh (a type of toasted wheat), you’ll cook a hearty duo of mushrooms and bok choy in a umami-rich mix of black bean sauce and sesame oil until deliciously tender.
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10 min prep time
30 min cook time
1/2 recipe
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Step-By-Step Instructions:
- Cook the freekeh: Remove the honey from the refrigerator to bring to room temperature. Knead the packet before opening. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
- Prepare the ingredients & marinate the peppers: Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the chopped bok choy stems, sliced white bottoms of the scallions, and chopped garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Place in a separate bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
- Cook the mushrooms & bok choy: Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared bok choy stems mixture; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves, black bean sauce, and sesame oil. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is thickened and the bok choy leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
- Make the gochujang honey: Meanwhile, in a bowl, whisk together half the honey (you will have extra), 1 teaspoon of olive oil, 1 teaspoon of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
- Fry the eggs & serve your dish: In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt (optional) and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked freekeh topped with the cooked mushrooms and bok choy, marinated peppers, and fried eggs. Garnish with the gochujang honey, sliced green tops of the scallions, and sesame seeds. Enjoy!
Nutrition facts
-
Serving Size
1/2 recipe
- Amount per serving Calories 480
-
Total Fat
24g
- Saturated Fat 4g
- Cholesterol 255mg
- Sodium 680mg
-
Total Carbohydrate
50g
- Dietary Fiber 8g
- Total Sugars 16g
- Added Sugars 10g
- Protein 21g
- Potassium 827mg
Ingredients
honey
1 tbsp
cracked freekah
1/2 cup
cremini (baby bella) mushrooms
4 oz
baby bok choy
10 oz
green onion (scallion)
2
garlic
2 clove
mini sweet peppers
4 oz
rice vinegar
1 tbsp
olive oil (divided)
3 tsp
black bean sauce
2 tbsp
sesame oil
1 tbsp
warm water
1 tsp
gochujang
2 tbsp
eggs
2
sesame seeds
1 tsp
salt and pepper to taste (optional)
1 pinch
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