"Quick Korean stir-fried vegetable strips with mushrooms, carrots, and zucchini - healthy school lunch favorite."
Estimated Nutrition
Ingredients
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Dried shiitake mushrooms
30g
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Carrots, julienned
100g
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Zucchini, julienned
100g
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Soy sauce
2 tbsp
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Sesame oil
1 tbsp
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Garlic, minced
2 cloves
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Sugar
1 tsp
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Sesame seeds
1 tbsp
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Salt and pepper
to taste
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Vegetable oil
2 tbsp
Local Substitutes
Instead of Dried shiitake mushrooms
Use: Dried cremini or porcini mushrooms
Reason: Similar umami depth and texture available globally
Instead of Sesame oil
Use: Extra virgin olive oil
Reason: Healthier fat option with similar aromatic qualities
🧑🍳 Cooking Instructions
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1
Rehydrate dried mushrooms in warm water for 10 minutes, then julienne finely
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2
Heat vegetable oil in a large wok or skillet over medium-high heat
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3
Add garlic and stir-fry for 30 seconds until fragrant
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4
Add mushrooms and carrots, stir-fry for 2 minutes
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5
Add zucchini and continue cooking for 2 minutes until vegetables are tender-crisp
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6
Pour in soy sauce, sugar, and sesame oil, toss well to coat
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7
Season with salt and pepper, stir for 1 minute
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8
Transfer to serving dish and garnish with sesame seeds
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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