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Glazed Spicy-Sweet Stir-Fried Vegetables
This stir-fry of mixed vegetables, all coated in a spicy-sweet gochujang glaze, takes inspiration from Eric Kim, author of “Korean American.” We take a cue from Kim and salt the zucchini before cooking to expel excess liquid, resulting in well-seasoned squash with a firm, meaty bite. We’ve added carrots for sweetness and crunch and shiitake mushrooms for their umami-richness, as well as baby bok choy, which brings fresh, mildly bitter notes. The resulting vegetable melange, filled with color and texture, is cooked in mellow, garlic-infused oil, then finished with a sticky sauce of bold gochujang balanced by tart vinegar, salty soy and brown sugar—a delicious, weeknight-easy dinner, completed simply by a bowl of rice.
4
Servings
Don’t worry if the skillet seems too full once all the vegetables are added. With constant stirring they’ll quickly release their liquid and wilt down, making plenty of space.
40 minutes
Ingredients
-
1
medium (8-ounce) zucchini, halved lengthwise and cut on the diagonal into 1½-inch pieces
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Kosher salt and ground black pepper
Directions
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01In a medium bowl, rub the zucchini with 1 teaspoon salt; let stand for 15 minutes. Squeeze the zucchini to remove excess liquid, then pat dry with a kitchen towel.
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