Bibimbap aux Légumes de Printemps

Bring the water with the salt to a boil. Boil the spinach for 30 seconds, lift it out and squeeze out the water, then boil the sprouts for 2 minutes and lift them out. Toss the spinach with half the sesame oil and 1 clove of garlic, and the sprouts with the rest of the sesame oil and the other clove of garlic.

• 2 liters water
• 1 tsp salt
• 200g spinach
• 200g sprouts
• 2 tsp sesame oil
• 2 cloves garlic

✅ C'est prêt quand : spinach is wilted and sprouts are tender but still crisp

Heat 1 tbsp sesame oil in a pan over medium heat. Fry the carrot, then the zucchini, then the mushrooms separately, 1-2 minutes each, adding the soy sauce to the mushrooms as they cook.

• 1 tbsp sesame oil
• 1 carrot
• 1 zucchini
• 150g mushrooms
• 2 tbsp soy sauce

✅ C'est prêt quand : carrot and zucchini are tender-crisp; mushrooms are soft and lightly browned