Recipe - Vegetable Stir Fry - Yachae Bokum (Korean)

1 teaspoon Vegetable oil; for frying
plus more as needed
1 small Chinese or Napa cabbage;
shredded
2 Carrots; shredded
4 Green onions; trimmed
leaving some greens,
chopped
1 Red bell pepper; cut into
matchsticks
1 md Zucchini; cut into
matchsticks
8 ounce Firm tofu; approximately,
rinsed and drained, cut
into cubes
2 tablespoon Low sodium soy sauce
1 teaspoon Rice vinegar
Red pepper oil optional; few
drops to taste
One half teaspoon Toasted sesame seeds

ACCOMPANIMENTS
Korean or daikon radish;
finely shredded
Rice or noodles; cooked and
drained

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 CoultripDavis, Young Sook Ramsay (1998 Book Publishing Co)
Original suggests up to 1+One half tablespoons oil; hot pepper not specifically
mentioned. Shredded radish is my idea. Pat Hanneman kitpath@earthlink.net
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. Mediumgrain white rice is popular.

Recipe by: Flavors of Korea: Vegetarian Cuisine 1998

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 01,
1999, converted by MM_Buster v2.0l.