Recipes

Bulgogi Vegetable Grill-Fry

:15 min

:30 min

Serves 6

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)

•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.

Add some cubed tofu for added protein.

Per serving: 150 calories