Stir-fried Vegetables

Name: Stir-fried Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Korean Menu
Ingredients: Korean Red Chilli Flakes — 1 tbsp; Mirin — 1 tbsp; Sesame Oil — ½ tsp; Sugar — 1 tbsp; Gochujang — 1 tbsp; Water — 1 tbsp; Broccoli — 100 g; Cauliflower — 100 g; Mushrooms — 100 g; Carrots — 100 g; Snap Peas — 50 g; Onion — 1; Garlic — 2 cloves; Ginger — 1 cm piece

This spicy Korean-inspired vegetable stir-fry is a vibrant and healthy dish featuring tender-crisp broccoli, cauliflower, carrots, and mushrooms all coated in a rich, glossy glaze. With a perfect balance of heat from Korean red chilli flakes and Gochujang, and a hint of sweetness from sugar, it delivers an incredibly flavourful and deeply satisfying meal that comes together in mere minutes for a quick weeknight dinner.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Feel free to use any seasonal vegetables you have on hand; this recipe is highly customisable and works beautifully with whatever you have available in the fridge.

The sauce is the secret to this dish, balancing the heat of the red chilli flakes and Gochujang with a touch of sweetness from the sugar and the earthiness of sesame oil.

To achieve the perfect texture, steam the broccoli and cauliflower with a splash of water for about two minutes before adding the other vegetables and the sauce; this ensures they are perfectly cooked through while retaining a lovely crunch.

When adding the sauce to the pan, ensure it has been whisked thoroughly to combine, allowing it to bubble and thicken into a luscious, savoury glaze that clings perfectly to the vegetables.

For a more fragrant and professional finish, top the finished stir-fry with a generous sprinkle of toasted sesame seeds and fresh sliced spring onions right before serving.

Prepare Sauce
Whisk together the Korean red chilli flakes, mirin, sesame oil, sugar, gochujang, and water in a small bowl until fully combined.

Sauté Aromatics
Heat oil in a wok or large frying pan over medium-high heat, then add the minced garlic, ginger, and onion, stir-frying until fragrant and just softened.

Steam Vegetables
Add the broccoli and cauliflower florets to the pan with the aromatics, pour in a small splash of water, cover with a lid, and steam for 2 minutes.

Stir-Fry
Uncover the pan, add the sliced mushrooms, carrots, and snap peas, then stir-fry for 3 minutes until all vegetables are tender-crisp.

Glaze and Serve
Pour the prepared sauce into the pan, stir-fry everything together for another 2 minutes until the vegetables are evenly coated in a thick, glossy glaze, then garnish with spring onions and sesame seeds.