Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 cup sliced mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the red and green bell peppers, zucchini, carrot, and mushrooms to the wok and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
5. Pour the sauce over the vegetables and stir-fry for an additional 1-2 minutes until the vegetables are coated in the sauce.
6. Drizzle the sesame oil over the vegetables and sprinkle with sesame seeds.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 4g
Fiber: 3g
Substitutions for ingredients:
- Any variety of bell peppers can be used.
- Any variety of mushrooms can be used.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Maple syrup can be used instead of sugar.
Variations:
- Add sliced chicken, beef, or tofu for a protein boost.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Add sliced water chestnuts or bamboo shoots for added texture.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Stir-fry the vegetables in batches if your wok or skillet is not large enough to accommodate them all at once.
- Don't overcook the vegetables, as they should be tender-crisp for the best texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fried vegetables in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fried vegetables in a large bowl or on a platter for a family-style presentation.
Garnishes:
Garnish with chopped green onions or cilantro for added flavor and color.
Pairings:
Serve the stir-fried vegetables with steamed rice or noodles for a complete meal.
Suggested side dishes:
Serve with a side of steamed edamame or a simple cucumber salad.
Troubleshooting advice:
- If the vegetables are sticking to the wok or skillet, add a splash of water or broth to create steam and prevent sticking.
- If the vegetables are not cooking evenly, make sure to slice them thinly and evenly.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and cooking.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Taedonggang is a river in North Korea known for its clear waters and abundant fish. This stir-fry recipe incorporates a variety of vegetables commonly found in Korean cuisine.
Flavor profiles:
This stir-fry is savory, slightly sweet, and nutty from the sesame oil and seeds.
Serving suggestions:
Serve the stir-fry with chopsticks and small bowls of steamed rice for a traditional Korean meal.
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Region: North Korean