Tuesday, July 23, 2013

Korean Stir Fry

I must admit that I've never made a Korean Stir Fry before. So, I can't guarantee that this is authentic. However, I did do a bunch of research beforehand so it should at least be on the right track.

This Korean Stir Fry was inspired by the sauce I got from Saffron Road. I was so excited to hear that they removed the modified corn starch from their sauces and started using non-GMO products instead and are now Non-GMO Project Verified. Yay! Perhaps they listened to my feedback?!  Okay, I won't take all the credit. But, regardless, this turned out great. You can really taste the sesame oil and Korean gochugarus peppers in this sauce as it coats the veggies and Gardein Beefless Tips.

This is a great, quick, easy dinner that is loaded with good-for-you veggies.

Korean Stir-Fry
Serves 5

  • 2 Tbsp sesame oil
  • 3 carrots, peeled and cut into matchsticks
  • 3/4 of a red pepper, sliced thinly
  • 3/4 package of Gardein Beefless Tips (about 18)
  • 15 shiitake mushrooms, sliced thinly
  • 3 scallions cut into 1.5-inch long pieces
  • 2.5-ounces spinach
  • 1 package Saffron Road Korean Stir Fry simmer sauce
  • 7-ounces of rice noodles, cooked according to the package

Heat a wok up to medium-high. If you don't have a wok, a skillet will do. Once hot, put the sesame oil, carrots, red pepper, and beefless tips and cook until seared, about 3 minutes, stirring regularly. Then add the mushrooms and scallions and cook for another minute and a half, stirring regularly. If the veggies stick to the wok, add splashes of water as needed. Add spinach and cook until wilted, about another minute and a half. Add the Saffron Road simmer sauce and stir. Add the noodles and stir. Cook, stirring constantly, to coat the noodles and heat everything up for 3 minutes. Enjoy!

Full Disclosure: Although the sauce was provided to me for free to review, that in no way influenced my veracious opinion. 

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