Vegan Korean Potato Bowl

How to make it

1. For the Potatoes: Heat the vegetable oil in a large pan over medium heat. Add the potatoes to the pan and cover with a lid. Cook the potatoes for about 15 minutes, shaking the pan every few minutes. Add in ⅔ tablespoon of Lee Kum Kee Minced Garlic and cook for 30 seconds. Pour in the water, 2 tablespoons of Lee Kum Kee Panda Brand Cooking Soy Sauce, 2 tablespoons of the agave, Lee Kum Kee Sriracha Chili Sauce, and ½ tablespoon of the rice wine vinegar. Slightly increase the heat and bring the sauce to a simmer. Cook until the potatoes are tender and the sauce has thickened. Remove the pan from heat and mix in 1 teaspoon of Lee Kum Kee Pure Sesame Oil and toasted sesame seeds.
2. For the Carrots: Combine the carrots, ½ tablespoon of Lee Kum Kee Panda Brand Cooking Soy Sauce, ½ teaspoon of Lee Kum Kee Pure Sesame Oil, and ½ teaspoon of the agave in a medium sized bowl. Mix until combined and set it aside.
3. For the Cucumbers: Combine the cucumber, 1 tablespoon of the rice wine vinegar, 1 teaspoon of Lee Kum Kee Minced Garlic, 2 teaspoons of Lee Kum Kee Panda Brand Cooking Soy Sauce, and 1 teaspoon of the agave in a medium sized bowl. Mix until combined and set it aside.
4. For the Spinach: Heat the olive oil in a large pan over medium high heat. Add in 1 tablespoon of Lee Kum Kee Minced Garlic and sauté for 30 seconds. Add the spinach to the pan and cook until the leaves wilt down, about 5 minutes. Turn off the heat and season with salt and pepper to taste. 
5. For Serving: Add a portion of the potatoes, carrots, cucumber, spinach, and white rice to each bowl. Garnish with toasted sesame seeds and sliced green onions. Enjoy!