Spicy Garlic and Savory Anchovy Stir-Fry
3 Quick and Easy Dishes Using Up Your Pantry Staples
Discover three delicious recipes made effortlessly from ingredients you already have in your fridge! Enjoy fresh lettuce salad, the classic Korean side dish garlic and anchovy stir-fry, and a zesty pre-made duck bulgogi. These simple yet impressive dishes are perfect for busy days when you want a satisfying meal without the fuss.
Fresh and Crisp Lettuce Salad
- 1 bunch fresh lettuce (approx. 50g)
- 1 Tbsp anchovy sauce (for umami)
- 1/2 Tbsp minced garlic (for a hint of pungency)
- A drizzle of sesame oil
- A pinch of sesame seeds
Sweet and Savory Garlic Anchovy Stir-Fry
- 10 cloves garlic, thinly sliced (for fragrance)
- 150g dried anchovies, for stir-frying (small to medium size)
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine or mirin (to remove fishiness and add flavor)
- 1 Tbsp oligosaccharide or corn syrup (for glaze and sweetness)
- 1 red chili pepper, seeded and finely chopped (for color and mild heat)
- 2 green chili peppers (like jalapeños), seeded and finely chopped (for spiciness)
- A drizzle of sesame oil
- A pinch of sesame seeds
- A little cooking oil for stir-frying
Spicy and Sweet Pre-Marinated Duck Bulgogi
- 200g pre-marinated duck bulgogi (store-bought)
- 1 green chili pepper, diagonally sliced (for extra heat)
- 1/2 onion, thinly sliced
- 1/2 green onion (scallion), diagonally sliced
- A drizzle of sesame oil
- A pinch of sesame seeds
- 10 cloves garlic, thinly sliced (for fragrance)
- 150g dried anchovies, for stir-frying (small to medium size)
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine or mirin (to remove fishiness and add flavor)
- 1 Tbsp oligosaccharide or corn syrup (for glaze and sweetness)
- 1 red chili pepper, seeded and finely chopped (for color and mild heat)
- 2 green chili peppers (like jalapeños), seeded and finely chopped (for spiciness)
- A drizzle of sesame oil
- A pinch of sesame seeds
- A little cooking oil for stir-frying
Spicy and Sweet Pre-Marinated Duck Bulgogi
- 200g pre-marinated duck bulgogi (store-bought)
- 1 green chili pepper, diagonally sliced (for extra heat)
- 1/2 onion, thinly sliced
- 1/2 green onion (scallion), diagonally sliced
- A drizzle of sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the ‘Lettuce Salad’. Wash the fresh lettuce thoroughly under running water. Bring a pot of water to a boil and blanch the lettuce for about 10-20 seconds – just until slightly wilted. Be careful not to overcook it, or it will become too soft. Immediately rinse the blanched lettuce in cold water, squeeze out any excess moisture, and then cut it into bite-sized pieces (about 3-4 cm).
Step 2
In a bowl, combine the cut lettuce with 1 tablespoon of anchovy sauce, 1/2 tablespoon of minced garlic, a drizzle of sesame oil, and a pinch of sesame seeds. Gently mix everything together with your hands until the lettuce is well coated. This creates a fresh and crisp lettuce salad that’s a delightful side dish.
Step 3
Now, let’s move on to the ‘Garlic Anchovy Stir-Fry’. For the garlic, slice it thinly to mellow its raw bite and enhance its fragrant aroma. Seed the red and green chili peppers and finely chop them; this helps distribute their heat and flavor evenly throughout the dish.
Step 4
Heat a little cooking oil in a pan over medium-low heat. Add the sliced garlic and sauté slowly until it turns golden brown and fragrant. Once the garlic is nicely browned, add the dried anchovies and continue to stir-fry them together. Keep the heat moderate to prevent the anchovies from burning.
Step 5
When the anchovies are sufficiently toasted, push them and the garlic to one side of the pan. In the empty space, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine (or mirin), and 1 tablespoon of oligosaccharide (or corn syrup). Let this mixture bubble and reduce slightly for a moment to form a flavorful sauce base.
Step 6
Now, add the chopped red and green chili peppers to the pan. Stir everything together to combine well and continue cooking for another minute. Just before turning off the heat, drizzle in a bit of sesame oil and sprinkle with sesame seeds for a final touch of nutty aroma and flavor. Your classic garlic anchovy stir-fry is ready – a true rice-lover’s dream!
Step 7
Let’s cook the ‘Pre-Marinated Duck Bulgogi’ deliciously. Prepare the vegetables for stir-frying: thinly slice the onion, and diagonally slice the green onion and green chili pepper. The chili adds a pleasant kick, while the onion and green onion enhance the overall savory flavor of the duck.
Step 8
If your duck bulgogi is frozen, thaw it by leaving it at room temperature or by gently heating it in the microwave. Place the thawed duck bulgogi in a pan along with about 3 tablespoons of water. Cook over medium heat, stirring occasionally. Adding a little water helps prevent the sauce from burning and keeps the duck moist.
Step 9
Once the duck is almost cooked through, add the prepared sliced onion, green onion, and green chili pepper to the pan. Continue to stir-fry until the vegetables are tender and well combined with the duck. Finally, drizzle with a touch of sesame oil and sprinkle with sesame seeds to finish. Your delicious duck bulgogi is ready in a flash!
