Nutrient-Rich & Colorful Stir-Fried Dried Vegetables
A Special Dried Vegetable Stir-Fry to Make Your Lunar New Year Even Richer
Introducing a deeply flavorful stir-fried dish made with various dried vegetables, embodying the traditions of the Lunar New Year. Perfect for hosting guests too!
Main Ingredients- 50g dried pumpkin vine shoots
- 50g dried bracken fern
- 50g dried daylily shoots
- 50g dried chili leaves
- 2 stalks scallions
Seasoning Ingredients- 1 Tbsp soy sauce (for marinating each vegetable)
- 1 Tbsp perilla oil (for stir-frying)
- 1 Tbsp sesame oil (for finishing)
- 1 Tbsp minced garlic (for marinating each vegetable)
- 1 Tbsp mirin (to remove gaminess from chili leaves and bracken)
- Pinch of toasted sesame seeds
- 1/2 cup anchovy broth (for stir-frying pumpkin vine shoots)
- 1 Tbsp soy sauce (for marinating each vegetable)
- 1 Tbsp perilla oil (for stir-frying)
- 1 Tbsp sesame oil (for finishing)
- 1 Tbsp minced garlic (for marinating each vegetable)
- 1 Tbsp mirin (to remove gaminess from chili leaves and bracken)
- Pinch of toasted sesame seeds
- 1/2 cup anchovy broth (for stir-frying pumpkin vine shoots)
Cooking Instructions
Step 1
This step involves soaking and boiling the dried vegetables to rehydrate them. First, soak the dried pumpkin vine shoots in lukewarm water for about 10 minutes. Boil the dried daylily shoots in water until tender and set aside. Soak the dried bracken fern overnight and then boil it. Similarly, soak the dried chili leaves before use. (If dried ginger was included in the ingredients, add the process of soaking and boiling it here.)
Step 2
Squeeze out excess water from the soaked and boiled pumpkin vine shoots, dried daylily shoots, dried bracken fern, and dried chili leaves. Place each vegetable in separate bowls. For each vegetable, add 1 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 Tbsp perilla oil. Gently massage the ingredients together to marinate and let them rest for about 10 minutes to absorb the flavors.
Step 3
Place the marinated dried bracken fern in a pan with 1 Tbsp of perilla oil. Stir-fry over medium-low heat. To remove any gaminess from the bracken fern, add 1 Tbsp of mirin and stir-fry together to enhance the flavor. Then, reduce the heat to low and continue to cook gently.
Step 4
Heat 1 Tbsp of perilla oil in a pan. Add the marinated dried daylily shoots and stir-fry over medium heat, being careful not to burn the vegetables, until they become tender and develop a nutty aroma.
Step 5
Squeeze out any excess water from the tender, rehydrated dried ginger (if used). Marinate it with 1 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 Tbsp mirin, gently massaging to combine. Heat 1 Tbsp of perilla oil in a pan, add the marinated ginger, and stir-fry over medium heat. Finish by drizzling in 1 Tbsp of sesame oil for a rich, nutty flavor.
Step 6
In another pan, heat 1 Tbsp of perilla oil and sauté 1 Tbsp of minced garlic until fragrant, infusing the oil with garlic aroma. Once the aroma is released, add the marinated dried chili leaves and stir-fry over medium heat. Finally, sprinkle with toasted sesame seeds for added nuttiness and continue to stir-fry.
Step 7
Lastly, heat 1 Tbsp of perilla oil in a pan and add the marinated dried pumpkin vine shoots. Stir-fry until the moisture evaporates and the shoots become slightly toasted. Pour in 1/2 cup of anchovy broth and simmer until the liquid is almost absorbed, stirring occasionally. When the broth is nearly gone, add 1 Tbsp of gochugaru (red pepper flakes) and mix well to coat. Finish by drizzling in 1 Tbsp of sesame oil to enhance the flavor.
Step 8
These carefully stir-fried dried vegetables are soft and offer the deep, inherent flavors of each vegetable, resulting in a nutritious and excellent Lunar New Year side dish. Enjoy it with warm rice!
