Weeknight comfort cooking for Eric Kim comes down to a deeply satisfying combination of two pantry staples—soy sauce and butter— plus any vegetables he has on hand. “Butter and soy sauce bubble up into a wonderful glaze for vegetables,” says Kim, the Table for One columnist at Food52 and author of an upcoming cookbook inspired by the Korean cooking he grew up with. “I do this with lots of crunchy green vegetables ... like snow peas and thinly sliced broccoli, or whatever’s hanging out in my crisper drawer, and it’s a surprisingly satisfying foil against white rice.” To make our version of Kim’s butter-soy stir-fry, in a 12-inch skillet over medium-high, melt 5 tablespoons salted butter (cut into pieces). Add 3 medium shallots (halved and thinly sliced) and a 1-inch piece fresh ginger (peeled and thinly sliced), then cook, stirring, until the shallots have softened. Add 1 pound mixed vegetables (such as thinly sliced broccoli or cauliflower florets, trimmed and halved snow or snap peas, trimmed green beans, sliced bell peppers, sliced mushrooms, sliced cabbage or thinly sliced carrots) and cook, stirring occasionally, until just beginning to soften. Add 1⁄4 cup water and 1⁄4 cup soy sauce. Increase to high and cook, stirring, until the liquid has reduced and the vegetables are tender-crisp and lightly glazed. Transfer to a serving dish and sprinkle with toasted sesame seeds and/or sliced scallions. Serve with steamed rice.
Eric Kim’s Butter-Soy Vegetable Stir-Fry
Photos: Max McDonough (Eric Kim); Connie Miller of CB Creatives (vegetable stir-fry); Styling: Christine Tobin
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