Vegetable Stir fry with Gochujang
Ingredients
- 1 cup cherry tomatoes
- 1 medium zucchini; cubed
- 1 red onion; cubed
- 1 orange bell pepper; cubed
- 1 cup white button mushroom; halved
- 100 gm havarti; cubed
- 2 large garlic cloves; finely chopped
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tsp palm sugar
- Salt to season
- 2-3 sprigs coriander leaves; torn
- 1 tbsp almond slivers
- 1 tsp roasted white sesame seeds
- 3-4 tbsp vegetable oil
Instructions
- Heat oil in the wok and add the chopped garlic. Sauté for about a minute or till the raw smell of the garlic goes away.
- Then add the gochujang and cook for another minute or two on low heat. Add soy sauce and palm sugar and mix well to combine. Check seasoning and adjust accordingly.
- Increase the heat to high and add the onions and mushrooms. Toss well and cook for 30 seconds; then add the cherry tomatoes and zucchini. Cook for a further 30 seconds on high.
- Then add the bell peppers and season with salt. Toss through and remove from heat.
- Transfer to a bowl and garnish with coriander leaves, almond slivers and sesame seeds.
- Add the havarti cubes just before serving.
Notes
How much gochujang to add to your dish should be a personal one. The quantities I have mentioned keeps it medium spicy taking into account my little champ.