Kalbi Mushroom Flatbread
My Asian Inspired flatbread combines traditional Polish street food with Asian spices and Lucky Foods Kalbi Sauce to create the most mouthwatering, fusion flatbread appetizer, EVER.
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Servings: 4
Ingredients
- 2 flatbreads
- 2 ½ cups diced mushrooms
- 1 tablespoon butter
- ¼ teaspoon sesame oil
- 4 tablespoons Lucky Foods Kalbi Sauce divided
- 2 tablespoons Lucky Food Kimchi Mayo
- ⅛ teaspoon Chinese five-spice
- 1 tablespoon chopped green onion
Sauteed Bok Choy
- 5 mini bok choy cut in half then in quarters
- ¼ teaspoon sesame oil
- 1 teaspoon peanut or vegetable oil
- 1 teaspoon sesame seeds
Instructions
- Dice mushrooms. Heat non-stick pan or wok, over medium-high heat. Add sesame and peanut oil. Toss in quartered bok choy and sesame seeds. Cook/stir fry for 1-3 minutes. Don't overcook. Remove to a plate lined with a paper towel to drain
- Add a few more drops of sesame oil and butter to the pan. Saute mushrooms until all the liquid is gone. About 5 minutes. Add chopped green onions and cook 1 more minute. Remove from the heat and let the mixture cool slightly.
- Brush flatbread with a few drops of sesame oil and bake in a preheated 350 F. oven for 5 minutes. Remove from oven and brush each flatbread with Lucky Foods Kalbi Sauce (about two tablespoons each)
- Top flatbread with equal amounts of the mushroom mixture and cooked bok Choy. Bake for 5-7 minutes or until golden brown and bubbling. Slice cooked flatbread and drizzle with Lucky Foods, Kimchi Mayo
- ENJOY