Spicy & Savory Steamed Peppers with 4 Types of Garden Vegetable Stir-fries
Homemade Side Dishes from the Garden: Spicy Steamed Peppers, Stir-fried Cucumbers, Eggplants, and Cucumbers!
Here are four types of side dishes (steamed peppers, stir-fried cucumbers, stir-fried eggplants, and stir-fried cucumbers) made with fresh vegetables from my brother-in-law’s garden. We’ve brought out the natural flavors of these seasonal vegetables, making them perfect companions for rice. A healthy choice for your family – try them now!
Spicy Steamed Cheongyang Peppers Ingredients- 10 Cheongyang peppers
- 2 Red peppers
- 2 Tbsp rice flour
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (like Mirin)
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
Crispy Stir-fried Cucumbers (Nogaeng) Ingredients- 1 Korean cucumber (Nogaeng)
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
- Cooking oil, as needed
- Salt, to taste (if needed)
Tender Stir-fried Eggplant Ingredients- 2 Eggplants
- 2 Cheongyang peppers
- 2 Red peppers
- 2 Tbsp anchovy sauce
- 1/2 cup broth (anchovy or kelp)
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
- Salt, to taste (if needed)
Refreshing Stir-fried Cucumbers Ingredients- 1 Cucumber
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
- Cooking oil, a little
- 1 Korean cucumber (Nogaeng)
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
- Cooking oil, as needed
- Salt, to taste (if needed)
Tender Stir-fried Eggplant Ingredients- 2 Eggplants
- 2 Cheongyang peppers
- 2 Red peppers
- 2 Tbsp anchovy sauce
- 1/2 cup broth (anchovy or kelp)
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
- Salt, to taste (if needed)
Refreshing Stir-fried Cucumbers Ingredients- 1 Cucumber
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
- Cooking oil, a little
- 1 Cucumber
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- Minced garlic, to taste
- Sesame oil, to taste
- Sesame seeds, to taste
- Cooking oil, a little
Cooking Instructions
Step 1
Prepare the peppers: Remove the stems from the Cheongyang and red peppers. Cut them into bite-sized pieces, about 3-4 cm long. You can adjust the quantity based on your spice preference.
Step 2
Coat the peppers: In a large bowl, place the cut peppers and sprinkle with rice flour. Gently toss to evenly coat each piece with a thin layer of flour. Arrange the coated peppers in a steamer basket, ensuring they don’t overlap. Steam over boiling water for about 7-10 minutes, or until the peppers are tender and cooked through.
Step 3
Make the seasoning sauce: While the peppers are steaming, prepare the sauce. Combine 2 Tbsp soy sauce, 1 Tbsp cooking wine, minced garlic, and a touch of sesame oil and sesame seeds. Mix well. Once the peppers are steamed and tender, transfer them to a bowl and gently toss with the prepared sauce. Be careful not to mash the peppers.
Step 4
Enjoy your delicious, spicy, and savory steamed peppers! They make a fantastic side dish for any meal.
Step 5
Now, let’s make the stir-fried Korean cucumbers (Nogaeng). Peel the Korean cucumber and cut it in half lengthwise. Scoop out the seeds using a spoon. Then, slice it into bite-sized pieces, about 0.5 cm thick, to maintain a crisp texture. Slice the yellow and red bell peppers similarly for added color.
Step 6
Heat cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant. Be careful not to burn the garlic; its gentle aroma is key.
Step 7
Add the sliced Korean cucumber and colorful bell peppers to the pan. Stir-fry over high heat quickly to keep the cucumber crisp. Season with 2 Tbsp anchovy sauce. You can substitute with soy sauce or salt if preferred.
Step 8
Once the Korean cucumber becomes slightly translucent and remains crisp, turn off the heat. Stir in a little sesame oil and sesame seeds to finish. Adjust seasoning with salt if necessary.
Step 9
Your crispy and refreshing stir-fried Korean cucumber is ready!
Step 10
Next, we’ll make the tender stir-fried eggplant. Remove the stems from the eggplants and slice them into about 1 cm thick pieces, diagonally or as desired. Finely chop the Cheongyang and red peppers after removing the seeds; this enhances their spicy aroma.
Step 11
Heat cooking oil in a pan, sauté the minced garlic until fragrant, then add the sliced eggplant. Stir-fry over medium heat. Eggplant absorbs oil readily, so you might want to add a little more oil during cooking if needed.
Step 12
As the eggplant begins to soften, season with 2 Tbsp anchovy sauce. The tender texture of the eggplant pairs wonderfully with the umami from the anchovy sauce. Add 1/2 cup of broth for extra moisture and tenderness. Adjust seasoning with salt if needed.
Step 13
Once the eggplant is fully cooked and has absorbed the flavors, turn off the heat. Drizzle with a little sesame oil and sprinkle with sesame seeds for a nutty finish.
Step 14
Your fragrant and tender stir-fried eggplant is complete. It’s delicious served over rice!
Step 15
Finally, let’s make the refreshing stir-fried cucumber. Wash the cucumber thoroughly (skin on) and slice it into half-moons about 0.5 cm thick, or into bite-sized pieces. Slice the yellow and red bell peppers to a similar size.
Step 16
Heat cooking oil in a pan, sauté the minced garlic, then add the sliced cucumber and bell peppers. Stir-fry quickly over high heat. It’s important not to overcook to maintain the cucumber’s crispness.
Step 17
Season with 2 Tbsp anchovy sauce, then finish with a little sesame oil and sesame seeds. The key is to lightly stir-fry, preserving the fresh taste and aroma of the cucumber.
