Aromatic Stir-fried Korean Green Peppers, Eggplant, and King Oyster Mushrooms
Recipe for Stir-fried Korean Green Peppers, Eggplant, and King Oyster Mushrooms using Saemine Kitchen Anchovy Stir-fry Sauce
Create a wonderful side dish using a special anchovy stir-fry sauce! When you stir-fry crisp Korean green peppers, tender eggplant, and chewy king oyster mushrooms, which are in season, it becomes an irresistible rice accompaniment. The savory flavor of Saemine Kitchen’s anchovy stir-fry sauce transforms even ordinary ingredients into something special. Shall we make this delicious stir-fried Korean green pepper dish together?
Main Ingredients- 200g Korean green peppers (Ggwari-gochu)
- 1/2 eggplant
- 1 king oyster mushroom
- 10 cloves garlic
Sauce- 3 Tbsp Saemine Kitchen Anchovy Stir-fry Sauce
- 3 Tbsp Saemine Kitchen Anchovy Stir-fry Sauce
Cooking Instructions
Step 1
First, prepare the vegetables. Cut the king oyster mushroom and eggplant into large, bite-sized pieces. Also, cut the whole garlic cloves into large pieces to add a fragrant flavor. Remove the stems from the Korean green peppers, wash them thoroughly, and drain well. Cutting all ingredients into large pieces will enhance the texture and allow the sauce to penetrate well, making them even more delicious.
Step 2
Heat a generous amount of cooking oil in a wide pan. Add the sliced Korean green peppers and whole garlic cloves, and stir-fry over medium heat for about 1 minute. If your Korean green peppers are firm and large, stir-fry them until they soften slightly. It’s important to stir-fry the garlic first to release its aroma.
Step 3
Once the peppers and garlic are fragrantly stir-fried in the oil, it’s time to add the special sauce. Using a tablespoon as a measure, add 2 tablespoons of Saemine Kitchen Anchovy Stir-fry Sauce to the pan. Stir-fry for another minute to allow the sauce to combine well with the peppers and garlic.
Step 4
After the sauce aroma has infused into the ingredients, add the prepared eggplant and king oyster mushrooms to the pan. Toss everything gently to ensure the vegetables are evenly coated.
Step 5
While the eggplant and mushrooms are cooking, add the remaining 1 tablespoon of Saemine Kitchen Anchovy Stir-fry Sauce. This brings the total sauce to 3 tablespoons. Continue to stir-fry for an additional 1-2 minutes until all ingredients are well combined. Periodically check if the king oyster mushrooms are cooked through; once they are tender, turn off the heat to finish. Your delicious stir-fried Korean green peppers, eggplant, and mushrooms are now ready! They make a perfect side dish for rice or a tasty snack.
