Hearty Chickpea & Mushroom Bibimbap Stir-Fry

Low Fat

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup cooked chickpeas (about 1/2 can, drained and rinsed)
• 100g cremini mushrooms, sliced
• 1 cup mixed stir-fry vegetables (e.g., carrots, bell peppers, spinach)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (low sodium)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• 1/2 inch ginger, grated
• 1 cup cooked brown rice
• 1/4 cup kimchi (optional, for serving)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Prep: Prepare all vegetables. Drain and rinse chickpeas. Mix gochujang, soy sauce, sesame oil, rice vinegar, honey/maple syrup, minced garlic, and grated ginger in a small bowl to make the bibimbap sauce.
2. Heat a large non-stick pan or wok over medium-high heat. Add mushrooms and cook until browned and tender, about 3-4 minutes. Remove from pan and set aside.
3. Add the mixed stir-fry vegetables to the same pan. Cook for 3-5 minutes until crisp-tender.
4. Return the mushrooms to the pan with the vegetables. Add the cooked chickpeas and stir well.
5. Pour the prepared bibimbap sauce over the mixture. Stir continuously for 1-2 minutes until everything is well coated and heated through.
6. Divide the cooked brown rice into two bowls. Top each with the chickpea and mushroom stir-fry. Add kimchi if desired and garnish with sesame seeds.
7. Serve immediately and enjoy your vibrant, flavourful lunch!