Description
This colorful stir-fry combines rehydrated shiitake mushrooms and a variety of fresh vegetables, all coated in a savory, slightly spicy sauce. It’s a delicious and healthy dish that can be enjoyed on its own or served over rice or noodles. Perfect for a quick weeknight meal!
Ingredients
Scale
- 1 cup dried shiitake mushrooms
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper (red or yellow), sliced
- 2 green onions, chopped (white and green parts separated)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sugar
- 1 teaspoon sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Soak the dried shiitake mushrooms in warm water for about 30 minutes until tender. Use a small plate to keep them submerged.
- Remove the mushrooms from the water, squeeze out excess liquid, and reserve the soaking liquid. Slice the mushrooms into thin strips and set aside.
- Mince the garlic, thinly slice the onion, julienne the carrot, and slice the bell pepper into thin strips.
- Chop the green onions, separating the white parts from the green tops for garnish.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and the white parts of the green onions, sautéing for about 30 seconds until fragrant.
- Add the sliced onion and stir-fry for 2-3 minutes until translucent.
- Toss in the julienned carrot and sliced bell pepper, stir-frying for another 3-4 minutes until softened.
- Add the sliced shiitake mushrooms and cook for about 5 minutes, allowing them to absorb the flavors.
- In a small bowl, mix the soy sauce, sesame oil, gochujang, and sugar until dissolved. Pour this sauce over the vegetables and mushrooms, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Taste and season with salt and pepper as needed. Adjust the heat with more gochujang if desired.
- Remove from heat and transfer the mixture to a serving dish. Garnish with sesame seeds and the green tops of the chopped green onions.
- Serve warm, either on its own or over steamed rice or noodles.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes