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Milk Street Recipe

Glazed Spicy-Sweet Stir-Fried Vegetables

40 minutes

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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

Tip

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

  • Kosher salt and ground black pepper

Directions

  1. 01
    In 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.
Reviews
Kenneth F.
September 15, 2022
Glazed veggies
This was really good. I didn't have either zucchini or bok choy available so substituted broccoli (which I cooked in a little water to help it along since it's not as wet as squash) and romaine. Both worked just fine. Also added an onion because I felt like it. The glaze would go well on a lot of things.
Gary F.
August 29, 2022
Fantastic!
This recipe is a keeper! HIGHLY recommend.

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