Korean Mixed Vegetable Stir-Fry
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Carrot, onion, bell pepper and shiitake go in one after another, firmest first, and all of them finish crisp, with a single tablespoon of oyster sauce added only in the last 20 seconds for gloss.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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