Asian-Style Broccoli with Bulgur and Pine Nuts Kimchi

Ingredients

• Broccoli 15 oz
• Leek 5 oz
• Narshehab sauce 5 fl oz
• Mint 0 oz
• Cilantro 0 oz
• Lime 1 piece
• Lemon 1 piece
• Fish Oil 0 fl oz
• Apple Cider Vinegar 0 fl oz
• Almond 0 oz
• Maple syrup 0 fl oz
• Olive Oil 0 fl oz
• Unrefined Sunflower Oil 0 fl oz
• Bulgur 0 oz
• Bulgogi Sauce 0 oz
• Pistachios 0 oz
• Corn Salad 0 oz

Step-by-Step Guide

Step 1

Separate the broccoli into florets, slice the leek into large rings and separate them. Add salt.

Step 2

Combine the narsharab, finely chopped mint, cilantro, the juice of one lime, a teaspoon of lemon juice, fish sauce, and vinegar.

Step 3

Heat the wok, pour in the cooking oil, and add the broccoli and rings of leek. Stir constantly, then after 2 minutes, pour in 20 ml of water, add the narsharab sauce, and stir-fry on high heat for another 30-40 seconds.

Step 4

Blend the mint leaves, almonds, juice of half a lemon, maple syrup, and olive oil together. Add 20 ml of water and mix again.

Step 5

Mix the mint sauce with the cooked bulgur and lime zest. Place the bulgur on a plate, top with sautéed vegetables, and drizzle with the sauce from the wok.

Step 6

Pour a little maple syrup and kimchi sauce into the wok, add pine nuts, and sauté for 10 seconds, then add lime juice. On a plate, place the corn salad with the vegetables and sprinkle with pine nuts.