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Korean Style Vegetables
by LeiG


KOREAN STYLE VEGETABLES.
serves 2
vegetable oil for frying
microwaveable dish
4 small turnips peeled and julienned or a large waxy skinned turnip
2 large carrots, peeled and cut into matchsticks
2 med potatoes, peeled and julienned
1 med red onion, cut in half and sliced thin
1 med green pepper,.cut into thin strips
2-3 oz of white mushrooms , sliced
1-2 garlic, finely minced
1 teaspoon grated fresh ginger or 1/4 teaspoon ground
2 scallions, white and green finely chopped
3 tablespoons of lite soy sauce or 1 1/2 tablespoons regular with 1 1/2 tbsp. water
1 1/2 teaspoons sesame oil or peanut oil
1 tablespoon sugar
1 teaspoon red wine vinegar
1 jalapeno pepper, some of the seeds removed or not, to taste and chopped fine.
sesame seeds for garnish.

Heat vegetable oil in skillet. Add the turnips, carrot, green pepper, mushrooms, and potato in batches and brown slightly. Using tongs, transfer as browned to microwave dish. Cook in Microwave Oven on HIGH for five minutes, stirring at least once. More if you do not have a turntable.

In the meantime, sautee red onions with hot pepper.just till limp. Add in minced garlic. mix and remove from heat. In small bowl mix together, ginger, scallions, soy sauce, sesame oil, sugar, and vinegar. Pour over onions and garlic and mix well.Return to low heat. Transfer vegetables to onion mixture and stir and coat well. Cover and heat through about 1 minute. Serve with sesame seeds for garnish.

We had this with Roast Pork and it was delicious.


leig@aol.com(Lei Gui)
http://www.geocities.com/Heartland/Meadows/3658



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