stir fried vegetables

Recipe video above. Any vegetables are totally scoffable when they&#x27;re smothered in a tasty Chinese gravy! Use any veg you want - just add them according to the cook time (hard veg in first, leafy veg in last). For a quick hit of protein, toss in some cubes of firm tofu. For a chicken version, use this Chicken Stir Fry. Recipe works with Charlie - see Note 4.

Saucy Vegetable Stir Fry

vegetable oil

garlic (, finely chopped)

tbsp ginger (, finely sliced (optional))

onion (, peeled and sliced)

carrot (, large)

buk choy

mushrooms (, sliced 3mm / 1/8" thick)

tbsp cornflour / corn starch

tbsp soy sauce (, light or all purpose (not dark soy) (Note 2))

tsp Oyster Sauce

tbsp Chinese Cooking Wine

tsp sesame oil ((optional))

white pepper ((or black))

/ 185 ml water

green onions

Sesame seeds

Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10&quot; thick

Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5&quot; wide pieces. Keep leaves separate from stems, they will be cooked at different times.

Vegetable Prep:

Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.

Sauce (Charlie - Note 4):

Heat oil in a wok or large heavy based skillet over high heat.

Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.

Add carrot, capsicum and stems of buk choy - stir for 1 minute.

Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.

Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don&#x27;t overcook so they become floppy and limp - they should be just cooked, &quot;crisp tender&quot;.

Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn&#x27;t go astray either!

Cooking:

Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.

Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)

all purpose flour ((195 grams))

tsp baking powder

tbsp corn starch

salt

turmeric powder (optional

water

zucchini

sweet potato

carrot

onion

green chili

scallions onions

Other vegetables of choice (sliced)

Neutral oil (I used vegetable oil)

sauce sauce mix

In a large mixing bowl, add in all the dry ingredients. Mix well.

Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.

Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.  IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.  It&#039;s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.

Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.

Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce! I also find it a lot easier to cut the pancakes using a pair of scissors.

How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

Cooking the pancakes

Store in an air-tight container and refrigerate. Pan fry the pancakes on a pan for 2-3 minutes on each side until crisp. You can also heat these in your oven toaster.

Storage and reheating tip

Been making a lot of pajeon and other types of Korean pancakes lately so wanted to share this no-talking video with some ✨ASMR✨ action of me making more pancakes. Enjoy! ◡̈

Pajeon recipe: https://thefoodietakesflight.com/korean-scallion-pancakes-pajeon
Dipping sauce: https://thefoodietakesflight.com/dumpling-dipping-sauce/

———————————————
TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#koreanfood #pajeon #veganrecipes #veganfood

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

Making Vegan 'Haemul' Pajeon (Korean 'Seafood' & Scallion Pancakes) + Some ✨ASMR✨ Action

This is a very simple and easily customizable Tofu and Vegetable Stir-Fry. Feel free to use any other vegetables of choice and whatever you can find lying in your fridge! The tofu is marinated in a sweet, savory, andspicy gochujang-based sauce before being pan-fried with vegetables and mushrooms. This is perfect enjoyed with rice for a delicious and satisfying meal.

Tofu and Vegetable Stir-Fry

tbsp gochujang (or Korean chili paste)

1.5-2 tbsp vegetarian oyster sauce (adjust

tbsp tomato ketchup

maple syrup (or sugar)

tsp black pepper

tbsp room temperature water

lb pressed extra firm tofu

3.5 oz carrot (thinly sliced)

onion (thinly sliced)

mushrooms

Any other vegetables of your choice!

Neutral oil (for cooking)

Salt and pepper

Water (if needed)

sesame oil (to finish)

rice

Mix all the ingredients together in a small bowl. Taste the sauce and feel free to adjust it depending on your preference.

SAUCE

Drain and press the block tofu. I purchased a pre-pressed block of extra firm tofu so I simply patted it try.

Slice the tofu into 3/4-inch thick pieces in any shape of your choice. I sliced mine into rectangular pieces.

Place the tofu in a deep dish or bowl. Pour half of the sauce over and then coat each piece of tofu into the sauce. Leave to marinate for at least 30 minutes. Reserve the remaining sauce for the stir-fry later on.

Meanwhile, prepare your vegetables of choice.

Heat a large skillet or pan over medium heat. Add the oil. Once hot, add the marinated tofu.

Pan-fry the tofu for 2-3 minutes or until lightly brown around the edges. Flip over and repeat fro the remaining side.

Move the tofu to the side.

Over medium high heat, add more oil then stir-fry the onions and white part of the green onions until tender.

Add the carrots and cook until crisp tender. Add the mushrooms and then cook as well.

Mix everything together and then pour the remaining sauce. Lower the heat and allow the sauce to coat each piece of tofu and vegetable.

Taste the tofu/vegetables and feel free to season with more salt and pepper if needed. You can also add a splash of water to loosen the sauce. Add the green parts of the green onion.

Turn off the heat. Finish with a generous drizzle of sesame oil.

Serve this while hot and enjoy with some rice or noodles.

STIR-FRYING

A hearty tofu and mixed vegetable rice bowl. This one is really easy to make and easily customisable with your vegetables of choice. This takes me back to a lot of my meals growing up because I love having rice bowls especially if there’s a really tasty sauce that’s soaked up by the rice.

Tofu and Mixed Vegetable Rice Bowl

lb block extra firm tofu

2.5 oz long beans or green beans

carrot (diced)

Other vegetables of choice (like peas, mushrooms, bell peppers, onions, etc.)

garlic

vegan ham slices or sausages (diced (optional))

soy sauce

tsp dark soy sauce (optional

tsp corn starch

tbsp sesame oil

sake rice

sugar

Chili garlic sauce (or chili oil, optional for spice)

Neutral oil

Prepare your tofu by pressing it. I like to wrap mine in a towel and place a heavy flat surface on top (such as a few chopping boards). Afterwards, I slice the tofu it into small 1/2-3/4 inch cubes. I like cutting mine into small cubes so they’re easy to scoop over along with the chopped vegetables.

Meanwhile, mix together the sauce ingredients in a bowl until the corn starch has dissolved. Feel free to adjust the sauce to your taste.

For the tofu, you can opt to pan-fry or deep fry these until golden brown or crisp or place them in an air-fryer to crisp up. I air-fried mine for 25-30 minutes at 200C until golden brown and crisp. Once the tofu is cooked, set it aside.

Heat a pot or pan over medium. Once hot, add some oil for cooking. Sauté the garlic until aromatic before adding in your vegetables. I recommend to add the carrots first since these take longer to cook before adding other vegetables you’re using. Once the vegetables are almost cooked through, add in the vegan ham (if using) and other protein of choice, such as the tofu.

Give the sauce another mix to make sure the cornstarch hasn’t stuck to the bottom. Over medium heat, pour in the sauce.

Give everything a good mix to coat the protein and vegetables. The sauce will thicken as it cooks due to the corn starch.

Taste the veggies and feel free to season more with soy sauce or vegetarian oyster sauce, if needed.

Lower the heat and allow everything to simmer until the sauce has thickened. You can add 2-3 tbsp more water for a more runnier sauce consistency. Do note that the sauce will really thicken as it cools due to the corn starch.

Turn off the heat. Serve while hot over steamed rice. Do note that the sauce will continue thicken as it cools due to the corn starch.

This is great for batch cooking and meal prep. You can make a big batch and store in the refrigerator for up to 2 weeks. I like to scoop up enough for 1 serving and will reheat this on a pan or in the microwave. Do note that the sauce will thicken in the refrigerator due to the corn starch so you can opt to add some water when reheating and mix it well until the sauce coats the veggies well again.

Meal Prep/Prepare Ahead Tips

Make vegan Filipino-Chinese chop suey in 25 minutes—colorful vegetables in a garlicky soy sauce. This is also perfect for quick weeknight dinners and great paired with rice for a hearty meal.

Easy Vegan Chop Suey (25 Min)

tbsp neutral oil

broccoli florets

vegetable broth (or water,

cabbage

bok choy

garlic (minced)

red bell pepper

young corn (sliced)

vegetable broth

tsp sugar

tbsp vegetarian oyster sauce

oyster sauce

Salt (to taste)

Pepper (to taste)

rice (or noodles)

Prepare the vegetables of choice. You’ll want to start with the vegetables that take longer to cook. In this case, I started with my carrot and broccoli since these take longer to cook down.

Sauce: Mix the sauce together in a medium bowl. Set aside.

Surry: Mix the water and starch in a small bowl until diluted. Set aside.

To Cook: Heat a large pan or wok over high heat. Once hot, add in neutral cooking oil. Sauté the garlic and onion until translucent &amp; aromatic, around 1 minute.

Add in the carrot and broccoli. Over medium to medium high heat, add the water/broth and then cover the pan or wok to allow these to cook in the steam. Leave for around 3-4 mins or until the carrot and broccoli are half-cooked.

Add in the cabbage, bok choy, bell pepper, young corn, and other veggies of choice. Stir-fry these over high heat for 1-2 minutes. You’ll want to get the veggies crisp and tender without these releasing much liquid.

Protein: You can add a little more oil then stir-fry the vegan protein of choice. You can also season this with some soy sauce or veg oyster sauce. Cook for 1-2 minutes. If using tofu, see the notes below.

Afterwards, lower heat to medium. Mix the sauce again then pour it in vegetables.

Leave the sauce to a boil over medium heat. Once it boils, give the corn starch slurry a good mix then pour it in the pan. This will help thicken the sauce.

Mix the veggies well to coat in the sauce. Taste the veggies and feel free to season with more soy sauce/vegetarian oyster sauce and salt + pepper to taste.

Turn off the heat. Serve and enjoy with some steamed rice or noodles.

Top 5 stir fried vegetables recipes from across the web

The most viewed stir fried vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Saucy Vegetable Stir Fry

Vegan Yachae Jeon 야채전 (Korean Veget...

Tofu and Vegetable Stir-Fry

Tofu and Mixed Vegetable Rice Bowl

Easy Vegan Chop Suey (25 Min)

Top 5 stir fried vegetables recipes from across the web

The most viewed stir fried vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Saucy Vegetable Stir Fry

Vegan Yachae Jeon 야채전 (Korean Veget...

Tofu and Vegetable Stir-Fry

Tofu and Mixed Vegetable Rice Bowl

Easy Vegan Chop Suey (25 Min)

The most viewed stir fried vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine