Turns out Pesach was already a month ago. Wow, how time flies.
Way before Pesach was in sight I was a recipe-testing machine. It was going to be my first Pesach hosting and I was on a roll. I ended up trying out so many recipes that I didn’t even get a chance to put all of them up on the blog. This is one of them! You may be asking yourself, why in the world is she posting a Pesach recipe now? We don’t even want to think about Pesach until next March! The answer is simple, this dinner is just that good. You would never believe that this was a gluten, soy, and legume-free meal. The only thing that I would do differently now that it isn’t is Pesach is maybe to buy Schezwan sauce instead of making it from scratch. But even that’s not a given – I love making homemade sauce when I can since it allows me to really know what I’m putting in my food!
As with all mixed-bowl dishes, you can really customize what you top it with. Here I have schezwan quinoa with Korean beef, sautéed mushrooms, crispy sunny side up, pickled carrots, onions and cherry tomatoes and everything topped with scallions. I included everything on the recipe card below, but you can always add or detract to your taste. Happy cooking!
Prepare quinoa according to package directions but sauté 1 onion first and add to quinoa.
Heat up 1 tbsp of oil and sauté enoki mushrooms, adding turmeric and salt to taste.
Over a medium flame, crack an egg into an oiled pan. Let the egg cook until the edges are golden brown, the whites are fully opaque and the yolk is still runny!
Time to build our bowl!
Mix the quinoa with the homemade schezwan sauce. Place on a plate and top with Korean beef. Add the mushrooms and pickled veggies on top. Top with the crispy egg and sprinkle everything with scallions.
Slice open the dry chilies and discard the seeds and stems (make sure you wear gloves!). Rinse the peppers and then soak in hot water for 30 minutes.
Remove the peppers from the water, reserving the water, and add them to a food processor. Add 1 tablespoon of the chili-infused water and process until smooth, if needed adding 1 tablespoon at a time of the chili water until a smooth paste forms.
Heat up the oil in a sauce pan. Add in the onion and sauté for 2-3 minutes until golden. Add in the ginger and garlic and sauté until fragrant, another 2-3 minutes. Add in the chili paste along with the tomato paste, mix well and sauté for 2 minutes. Add in the broth, vinegar, sugar and salt. Mix well and cook for another minute or two. Turn off the flame.
Once cooled, transfer to an airtight container and keep in the fridge for 2-3 weeks.