bibimbap!

The Ladies had never eaten the protein-packed Korean dish BIBIMBAP, so it was my pleasure to make it. It is a healthy dish , with plenty of left overs!
Enjoy.

1. 1 pound spinach, large stems removed
2. bunch of broccolli
   
3. 5 medium carrot, cut into 2-by-1/2-inch strips
4. 1 medium cucumber
5. 4 scallions, cut into thin matchsticks
6. 1 tablespoon plus 1/2 teaspoon Asian sesame oil
7. 5 cloves minced garlic
8. 1 cup shredded red-leaf cabbage
   
9. 4 scallions, cut into thin matchsticks
10. 5 large eggs (optional)
11. 1 large red pepper
12. 1/2 of box extra firm tofu
    
13. Steamed Rice - we used basamati
    
14. 2 tablespoons toasted sesame seeds
15. Korean Chili Sauce
16. Salt
17. 2 tablespoons water
18. 2 tablespoons sugar

1. Steam the spinach until just wilted, about 2 minutes. Transfer the spinach to a bowl of ice water to stop the cooking. Drain, squeeze dry and chop coarsely.
2. Put the spinach, carrot, cucumber, cabbage, red peppe and tofu in separate small bowls; toss each vegetable with 1/2 teaspoon of sesame oil and 1/2 teaspoon of minced garlic.
3. In a small skillet, stir-fry each vegetable separately (except the spinach) over moderate heat; the carrot, red pepper, cucumber, broccolli and tofu. Decoratively arrange the cooked vegetables, lettuce, and scallions in small bowls or in piles on a platter.
4. In a medium skillet, heat the remaining 1 teaspoon of sesame oil. Crack in the eggs and fry them, sunny side up. Meanwhile, reheat the rice if necessary.
5. Bring the rice to the table with the vegetables and the fried eggs. Toss the rice with the eggs first, to break them up, then add all of the vegetables and the toasted sesame seeds. Stir in about 2 tablespoons of Korean Chili Sauce and mix lightly but thoroughly. Season with salt and serve at once.