Ingredients with Measurements:
- 1 lb. kangjǒng (Asian trumpet mushrooms), sliced
- 1 tbsp. vegetable oil
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. soy sauce
- 1 tbsp. honey
- 1 tbsp. rice vinegar
- 1 tsp. sesame oil
- 3 cloves garlic, minced
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/4 cup scallions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large wok or skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large wok or skillet over high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced kangjǒng and stir-fry for 3-4 minutes until slightly softened.
4. Add the sliced bell peppers and continue to stir-fry for another 2-3 minutes.
5. In a small bowl, mix together the gochujang, soy sauce, honey, rice vinegar, and sesame oil.
6. Pour the sauce over the vegetables and stir-fry for another 1-2 minutes until everything is coated in the sauce.
7. Season with salt and pepper to taste.
8. Garnish with sliced scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 19g
- Protein: 4g
Substitutions for ingredients:
- Kangjǒng can be substituted with oyster mushrooms or shiitake mushrooms.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced carrots or zucchini for extra veggies.
- Use chicken or beef instead of mushrooms for a meatier version.
- Make it less spicy by reducing the amount of gochujang.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Don't overcrowd the wok or skillet to ensure that the vegetables get crispy and caramelized.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with the sliced scallions sprinkled on top.
Garnishes:
- Sliced scallions
Pairings:
- Serve with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
- Kimchi
- Steamed rice
- Korean-style pickled vegetables
Troubleshooting advice:
- If the vegetables are not cooking evenly, try cooking them in batches or using a larger wok or skillet.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Kangjǒng is a type of mushroom commonly used in Korean cuisine.
Flavor profiles:
- Spicy, sweet, savory, umami
Serving suggestions:
- Serve hot as a main dish or as a side dish to a Korean meal.
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Region: Korean