Japchae Vegetable Stir Fry

A garlicy, sweet and savory stir fry that will add color and variety to any meal.

Japchae Vegetable Stir Fry

Serves 6-8

This dish was inspired by something I saw online. It is japchae without the danmyeon or sweet potato starch noodles. It is a great vegetable side dish and vegan because there are no animal products.

“Recipe Tips:

1. If using red cabbage, the color will leak some and stain the rest of the vegetables. As such, it should be served as close to being finished as possible.”

Ingredients

690g (1.5 lbs) red or white cabbage, sliced .25 in thick

570g (1.25 lbs) spinach, blanched and squeezed dry

454g (1 lb) carrot, julienne

454g (1 lb) onion, sliced .25 in thick with the grain

230g (.5 lbs) shitake or king oyster mushrooms, sliced .25 in thick

120g (1 medium to large) red bell pepper, julienne

120g (1 medium to large) yellow bell pepper, julienne

Sauce

12 garlic cloves, minced

8g (1.5 t) ginger, minced

5 T soy sauce

2 T sugar or honey

1 T mirin or Shaoxing wine

1 T maesil

1.5 t vinegar

2 t sesame oil

1 t ground black pepper

.25 t kosher salt

Slurry

2 T water

4 t cornstarch

Recipe Know-how

1.      In a small bowl, stir together sauce ingredients mixing until sugar is dissolved. Set aside.

2.      In a small bowl, stir together slurry ingredients missing well. Set aside.

3.      Heat a large saute pan over medium-high heat with 1 t sesame oil.

Use the same pan to cook all of the vegetables. Do not wash in between.

Add 1 t sesame oil as necessary between vegetables while sauteing.

• Add carrots and a pinch of salt. Saute 5-6 minutes or until softened. Remove to a large bowl.

• Add bell peppers and a pinch of salt. Saute 3-5 minutes or until softened. Remove to the bowl with the carrots.

• Add onion and a pinch of salt. Saute 3-5 minutes or until softened. Remove to the bowl with vegetables.

• Add mushrooms and a pinch of salt. Saute 5-6 minutes or until softened but not browned. Remove to bowl with vegetables.

• Add cabbage and a pinch of salt. Saute 5-7 minutes or until beginning to wilt.

• Increase heat to high and add sauteed vegetables and spinach to the pan.

It may be necessary to switch to a large pot when adding all of the vegetables and finishing the dish.

• Pour over the sauce and toss continually for 2-3 minutes until the vegetables are heated through.

• Stir slurry. Add to pan. Cook 2-3 minutes longer tossing constantly until the sauce has thickened and coats the vegetables.

4.      Serve topping with a sprinkle of sesame seeds.