Vegetable Stir Fry - Yachae Bokum (Korean)

Vegetable Stir Fry - Yachae Bokum (Korean) Ingredients

1 ts Vegetable oil; for frying	2 tb Low sodium soy sauce
1 sm Chinese or Napa cabbage;	1 ts Rice vinegar
2 Carrots; shredded	Red pepper oil optional; few
4 Green onions; trimmed	1/2 ts Toasted sesame seeds
1 Red bell pepper; cut into	ACCOMPANIMENTS
1 md Zucchini; cut into	Korean or daikon radish;
8 oz Firm tofu; approximately,	Rice or noodles; cooked and

Instructions for Vegetable Stir Fry - Yachae Bokum (Korean)

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+1/2 tablespoons oil; hot pepper not specifically mentioned. Shredded radish is my idea. Pat Hanneman <>kitpath@earthlink.net 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 on Apr 01, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cabbage	Carrot	Onion	Red Bell Pepper
Rice	Sesame Seed	Soy Sauce	Tofu
Vegetable oil	Zucchini

Pasta Vegetarian Bell pepper Sesame Cabbage Carrot Onion Rice Rice Vinegar Green Onion Soy Sauce

for flavor and categorization

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