Search: 

Recipe

Korean Stir-Fry Vegetables

Chef Marie

  • 3 teaspoons grapeseed oil or canola oil
  • 1 medium onion; peeled, quartered and sliced
  • 2 medium carrots, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 1-inch fresh young ginger, minced
  • 2 medium fresh turmeric root, peeled and minced
  • A bunch of baby bok choy, cut in half
  • A bunch of kai Lan (similar to Chinese broccoli), chopped
  • A bunch of choy sum (similar to mustardy greens), chopped
  • A bunch of chives flowers (or garlic chives), chopped 1.5 inch long
  • 1 bunch of fresh Thai basil
  • 1 lb. oyster mushrooms, sliced
  • 1 b. shitake mushrooms, sliced
  • 2 tablespoons low-sodium soy sauce
  • A few drops of High quality Korean fish sauce
  • Hot chili sauce (optional)

    Heat 1 teaspoon of oil in a wok over medium heat. Add the onion and sauté a minute. Add the carrots and sauté for another minute. Add a third of the garlic, ginger, turmeric, a bit of Thai basil and mix well. Cook for another 2 minutes, add a little bit of soy sauce and 2-3 drops of fish sauce. Mix and transfer to a storage container. Add 1 teaspoon of oil in the wok. Add the baby bok choy, choy sum, chives flowers and a bit of Thai basil. Top with a third of the garlic, ginger, turmeric, remaining Thai basil and mix quickly. Cook until the greens are almost wilted, before adding a little bit of soy sauce and 2-3 drops of fish sauce. Transfer to the already used storage container. Add 1 teaspoon of oil in the wok. Add the mushrooms and sauté for a couple of minutes or until cooked through.  Add a little soy sauce, mix and transfer to container. Mix all and serve immediately with some hot chili sauce on the side. You may make this ahead of time and quickly reheat in the microwave.

    Suggestion: Serve with Korean rice noodles - Add pieces of fish, chicken, pork, beef or nuts such as peanuts or cashews

    Note: I purposely do not add salt, as there is plenty coming from the soy sauce and fish sauce. If you are not using the hot chili sauce, please feel free to add cayenne pepper.

    Makes 4 to 6 servings