Side Dishes

Stir-Fried Vegetables with Korean Yam & Mushrooms

Name: Stir-Fried Vegetables with Korean Yam & Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Potato; 15 g White button mushrooms; 15 g Carrot; 5 g Dried wood ear mushrooms; 10 g Korean mountain yam (sanma); 1 g Sesame oil; 6 g Starch slurry; 6 g Stock; 2 g Cooking oil; a pinch Salt

야채볶음

A light stir-fry of carrot, potato and blanched Korean mountain yam simmered with stock, button and wood ear mushrooms, thickened with starch and finished with sesame oil.

📝 Step-by-Step Instructions

Cut the carrot and potato into 2 cm cubes and quarter the mushrooms; soak the wood ear mushrooms.

Stir-Fried Vegetables with Korean Yam & Mushrooms — step 1

Blanch the yam in boiling water.

Stir-Fried Vegetables with Korean Yam & Mushrooms — step 2

Heat oil in a pan and stir-fry the carrot, potato and yam, then add the stock.

Stir-Fried Vegetables with Korean Yam & Mushrooms — step 3

When it boils, add the button and wood ear mushrooms and season with salt.

Stir-Fried Vegetables with Korean Yam & Mushrooms — step 4

Thicken with the starch slurry.

Stir-Fried Vegetables with Korean Yam & Mushrooms — step 5

Finish with sesame oil.

Stir-Fried Vegetables with Korean Yam & Mushrooms — step 6

📊 Nutrition Facts (per serving)

91Calories (kcal)

15.4 gCarbs

2.4 gProtein

3.1 gFat

10 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.