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Vegetable Stir Fry - Yachae Bokum (Korean)



  • Prep Time: N/A
  • Cooking Time: N/A

Vegetable Stir Fry - Yachae Bokum (Korean)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

ACCOMPANIMENTS
Korean or daikon radish;
-finely shredded
Rice or noodles; cooked and
-drained

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)

Ingredients:

1 ts Vegetable oil; for frying
-plus more as needed
1 sm Chinese or Napa cabbage;
-shredded
2 Carrots; shredded
4 Green onions; trimmed
-leaving some greens,
-chopped
1 Red bell pepper; cut into
-matchsticks
1 md Zucchini; cut into
-matchsticks
8 oz Firm tofu; approximately,
-rinsed and drained, cut
-into cubes
2 tb Low sodium soy sauce
1 ts Rice vinegar
Red pepper oil optional; few
-drops to taste
1/2 ts Toasted sesame seeds

Serves:

4 servings
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