5 ounces dry sherry: divided 2 ounces, and 3 ounces
1 tablespoon sesame oil: divided 2 teaspoons, and 1 teaspoon
12 ounces carrots, bias cut and blanched
6 ounces bean sprouts
1 ounce Gochujang sauce: divided 1/4 ounce, and 3/4 ounce
1/2 ounce garlic, minced
1 ounce sugar
6 eggs
cooking spray
Instructions
Drain the pot roast, reserving the au jus. Slice the meat 1" X 1/4" thick.
To pickle the bok choy head (white stalks only), thinly slice on the diagonal, marinate with 6 ounces cider vinegar, 3/4 ounce sugar and 1/4 ounce grated ginger. Pickle 30 minutes to 24 hours in advance, keep chilled.
Cook the rice per package instructions. Portion 3 ounces per serving.
Chop the bok choy leaft greens 1". Saute the in 1 ounce canola oil for 1 minute, deglaze with 2 ounces of the low sodium soy sauce. Set aside.
Place a non-stick skillet on medium-high heat, coat with 1 ounce canola oil, saute the shiitake mushroom caps for medium - high heat for 3 - 5 minutes. Add 1/4 ounce ginger puree, 2 ounces sherry and 2 teaspoons of sesame oil, reduce for 2 more minutes.
Blanch the bean sprouts 2 minutes, drain and rinse under cold water. Mix with remaining sesame oil and 1/4 ounce gochujang.
To make the soy sauce marinade, mix the remaining low sodium soy sauce with 3/4 ounce gochujang sauce, 1/2 ounce minced garlic, and sugar, 3 ounces dry sherry, and 2 ounces canola oil. This can be easily made in advance and hold until service.
Saute the sliced pot roast in a large skillet coated with 2 ounces canola oil over medium high heat, deglaze with 2 ounces of the soy marinade.
Meanwhile, place a 6" non-stick skillet on medium high heat. Flatten the portioned rice into a 4 - 5" size pancake. Spray the skillet with the cooking spray, and cook the rice until it forms a crust on the bottom, 3 - 5 minutes.
While crust is forming, pour the eggs into a seasoned skillet, cover and cook for 2 - 3 minutes to set the yolk.
