• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Vegetable Stir Fry - Yachae Bokum (Korean)

  • Recipe Submitted by on

Category: Pasta, Vegetarian

 Ingredients List

  • 1 ts Vegetable oil; for frying
  • -plus more as needed
  • 1 sm 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 oz Firm tofu; approximately,
  • -rinsed and drained, cut
  • -into cubes
  • 2 tb Low sodium soy sauce
  • 1 ts Rice vinegar
  • Red pepper oil optional; few
  • -drops to taste
  • 1/2 ts Toasted sesame seeds


Korean or daikon radish;
-finely shredded
Rice or noodles; cooked and

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)

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