Korean Mixed Vegetable Stir-Fry

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

This mixed vegetable stir-fry adds carrot, onion, bell pepper, and shiitake according to firmness, then coats everything with oyster sauce during the final 20 seconds.

Cut 1 carrot, 1 onion, and 1 bell pepper to a similar thickness, and slice 80 g of shiitake mushrooms thinly. Dry the vegetables after washing so the high-heat pan does not cool and collect liquid. Preheat the pan over high heat for about 1 minute, add only a very thin film of oil, and put in the carrot before the oil smokes. Stir-fry the carrot for roughly 1 minute, until its edges brighten slightly. Add the onion and cook it only until the raw edge begins to soften, before the pieces become fully translucent. The bell pepper and shiitake enter next for 1 1/2 minutes of quick tossing over high heat. Before the vegetables collapse, pour 1 tablespoon of oyster sauce around the hot pan edge and keep everything moving for 20 seconds. This prevents the sauce from reducing into salty or scorched patches. When a thin sheen covers each vegetable, turn off the heat, mix in 1 teaspoon of sesame oil, and transfer immediately.

Ingredients

servings

IngredientAmountUnit

Carrot1 piecepiece

Onion1 piecepiece

Bell pepper1 piecepiece

Shiitake mushroom80 gg

Oyster sauce1 tbsptbsp

Sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Cut 1 carrot, 1 onion, and 1 bell pepper into similar thicknesses so they cook evenly.

Thinly slice 80 g shiitake mushrooms, then pat the vegetables dry to prevent watery stir-frying.
2

Control

Heat the pan over high heat for about 1 minute, then coat it very lightly with oil.

Add the carrot before the oil starts smoking so it sears quickly without burning.
3

Heat

Stir-fry the carrot first for about 1 minute, until the edges look slightly brighter.

Add the onion and cook only until it begins to lose its raw edge, before it turns fully translucent.
4

Heat

Add the bell pepper and shiitake mushrooms, keeping the heat high, and stir-fry quickly for about 1 1/2 minutes.

Stop before the vegetables collapse so the pepper stays crisp and the mushrooms stay springy.
5

Season

Pour 1 tablespoon oyster sauce around the edge of the pan and toss quickly for about 20 seconds.

Keep the vegetables moving because the sauce can become salty in spots or scorch if left in one place.
6

Finish

Turn off the heat and mix in 1 teaspoon sesame oil with the remaining heat.

When the vegetables look glossy and still feel crisp, transfer them to a plate right away and serve warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yachae-twigim-bokkeum uses a staggered stir-fry method to keep carrots, onions, and mushrooms crisp.
Finish cue: When the vegetables look glossy and still feel crisp, transfer them to a plate right away and serve warm.
Avoid this: Add the carrot before the oil starts smoking so it sears quickly without burning.