Stir-fried Enoki Mushrooms and Vegetables

Photo: Korea Ministry of Food and Drug Safety

Stir-fried Enoki Mushrooms and Vegetables

Name: Stir-fried Enoki Mushrooms and Vegetables
Cuisine: South Korea
Ingredients: 70 g Enoki mushrooms; 50 g Bok choy; 2 g Sesame oil; 2 g Cooking oil; 6 g Starch slurry (starch mixed with water); Salt (to taste)

팽이버섯 야채볶음

Side dish · Stir-fried

Side dishesCourse

83kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Stir-fried Enoki Mushrooms and Vegetables

Not spicyVeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

Enoki mushrooms팽이버섯
70 g
Bok choy청경채
50 g
Sesame oil참기름
2 g
Cooking oil식용유
2 g
Starch slurry (starch mixed with water)물전분
6 g
Salt소금 적당량(to taste)

Nutrition per serving

83kcal

10.9gCarbs

2.6gProtein

4.4gFat

14mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Trim the base off the enoki mushrooms and cut them into 4 cm lengths.
Remove the outer leaves of the bok choy, halve it, and cut it to the same length as the enoki.
Blanch the cut enoki and bok choy in boiling water.
Stir-fry the enoki and bok choy in an oiled pan.
Add the starch slurry to adjust the thickness.
Drizzle with sesame oil to finish.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.