Korean Chinese Style Vegetable Kadai

Ingredients

In the original Indian Vegetable Kadai, the dish is prepared with a blend of Indian spices such as garam masala, turmeric, and coriander. However, in this Korean Chinese adaptation, we replace these spices with Korean chili paste, soy sauce, ginger, and garlic to infuse the dish with the distinct flavors of Korean and Chinese cuisines. Additionally, we incorporate a variety of vegetables commonly used in Korean Chinese cooking, such as bell peppers, carrots, mushrooms, and cabbage, to enhance the dish's texture and taste. We alse have the original recipe for Vegetable kadai, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 2 tablespoons Korean chili paste (gochujang) 2 tablespoons Korean chili paste (gochujang)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Spring onions, for garnish Spring onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the sliced onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the bell peppers, carrot, mushrooms, and cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, whisk together the Korean chili paste, soy sauce, rice vinegar, honey, sesame oil, salt, and black pepper.
6. 6.
   Pour the sauce over the vegetables in the wok and toss to coat evenly.
7. 7.
   Continue stir-frying for another 2-3 minutes until the vegetables are cooked but still retain their crunchiness.
8. 8.
   Garnish with spring onions and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms properly and slice them thinly for even cooking.
• Korean chili paste (gochujang) — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white vinegar.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• For an extra kick of heat, add some sliced red chili peppers along with the bell peppers.
• Feel free to customize the vegetable selection based on your preference and seasonal availability.
• To make it a heartier meal, you can add tofu, seitan, or tempeh for added protein.
• Serve the Korean Chinese Vegetable Kadai with a side of steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Korean Chinese Vegetable Kadai hot as a main dish with steamed rice or noodles. Garnish with fresh spring onions for added freshness and color.

Presentation advice

Arrange the colorful stir-fried vegetables on a serving platter, and sprinkle some sesame seeds on top for an attractive presentation. Serve with a side of steamed rice or noodles.