Vegetable stir fry - yachae bokum (korean)

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable oil; for frying plus more as needed
1 small Chinese or Napa cabbage; shredded
2 Carrots; shredded
4 Green onions; trimmed leaving some greens, chopped
1 Red bell pepper; cut into matchsticks
1 medium Zucchini; cut into matchsticks
8 ounces Firm tofu; approximately, rinsed and drained, cut into cubes
2 tablespoons Low sodium soy sauce
1 teaspoon Rice vinegar
Red pepper oil optional; few drops to taste
½ teaspoon Toasted sesame seeds
Korean or daikon radish; finely shredded
Rice or noodles; cooked and drained

Directions

ACCOMPANIMENTS

1) Heat oil in large wok over high heat. Add the cabbage and stirfry for 2 minutes. Add remaining vegetables and tofu, and fry 2 minutes more.

2) Combine the soy sauce, rice vinegar and pepper oil (if using). Add to the wok and cook until the moisture is absorbed, about 1 minute. Transfer to a serving platter.

3) Sprinkle with the toasted sesame seeds. Garnish with finely shredded (threads) of radish (if using). Serve with steamed rice or your choice of hot cooked noodle.

PER SERVING: 210 cals, 7g fat (27% cff) without accompaniments. With soba noodle (2 ounces each serving) 400 cals, 8g fat (16% cff) Adapted from SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) Original suggests up to 1+½ tablespoons oil; hot pepper not specifically mentioned. Shredded radish is my idea. Pat Hanneman <>kitpath@...

4/99

NOTES : Briefly stir fried red bell pepper, spring onions and mild cabbage offer crunch beside the soft texture of tofu and rice or noodle. Vary vegetables by season. Wheat noodles (chow mein), buckwheat (Japanese "soba") and sweet potato (often called "Korean Vermicelli") would go well with this dish. Medium-grain white rice is popular.

Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 01, 1999, converted by MM_Buster v2.0l.

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