Cơm Bò Lúc Lắc

Cơm Bò Lúc Lắc is a vibrant Vietnamese rice dish that features marinated and stir-fried plant-based 'beef' served over fluffy rice. This vegan version captures the essence of the traditional dish while being entirely plant-based and packed with flavor.

Ingredients

• Jicama - 150 grams, diced
• Mushrooms (shiitake or portobello) - 100 grams, sliced
• Bell pepper (red or yellow) - 1 medium, diced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Oyster sauce (vegan) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Rice (jasmine or basmati) - 150 grams (uncooked)
• Vegetable broth - 300 ml
• Lime - 1, juiced
• Fresh coriander - for garnish

Steps

1. Rinse the rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a medium pot, bring 300 ml of vegetable broth to a boil, add the soaked rice, and reduce to a simmer. Cover and cook for 15 minutes or until the rice is fluffy and the liquid is absorbed.
3. While the rice is cooking, prepare the stir-fry. In a large pan or wok, heat the sesame oil over medium-high heat.
4. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
5. Add the diced jicama, mushrooms, bell pepper, and carrot to the pan. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
6. Pour in the soy sauce, vegan oyster sauce, and black pepper. Toss to combine and cook for an additional 2-3 minutes.
7. Remove from heat and stir in the chopped green onions and lime juice.
8. Serve the stir-fried mixture over a bed of fluffy rice, garnished with fresh coriander.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber which aids in digestion and promotes satiety.

Tags