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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 <>email@example.com 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
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