Fry Mixed Vegetable with Korean Spicy Hot Sauces

Simple & quick vegetarian stir fry for healthier diet. This is great to serve with white rice. Extremely easy. Love the rainbow colour of this dishes. it is good to incorporate different colours vegetable in our diets. It will never go wrong with all sort of varieties of vegetables.

Ingredients (2-3 pax):

Vegetables:

50g Brown mushrooms

50g White mushrooms (or any mushrooms of your choice)

3 Napa cabbages leaves

1/3 Red bell pepper

1/3 Green bell pepper

1/2 Red onion

1 Knob of sliced ginger

2 Cloves garlic

Sauces:

2-3 tbsp Chongga Kimchi Sauce (TOS)

3-4 tbsp of Water

Salt to taste

1 stalk of spring onion cut into inches

1 red chili sliced

 Method:
1) Brown the ginger & onion with 2 tsp of oil in a wok pan.

2) Add in the mushroom & continue stir fry for a min or two.

3) Add in all the vegetables except the chili & spring onion. Stir fry with the kimchi sauces & water, add salt to taste. Reduce the sauces to the consistency that you like. Do not put the lid on. I like mine a little dry with very little bit of sauces.

4) Last in the spring onion & chili. Serve hot immediately.

Tips: For stir fry, try to use the non stick pan because we can reduce the stir fry oil that need to be used to brown the garlic & ginger at the beginning. The result is more or less the same.
Tips: Prefer to use ceramic coated wok pan. It doesn't stick at all.