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    Preparation Time
    30 Mins
    Spice Level  

Korean Root Vegetable Stir-Fry with Sesameby Cook Gourmet

Rs. 498 Serves 2

In Korea, cooks typically create stir-fries with just one kind of vegetable - lotus root, say, or potatoes. Away from the tradition to make the dish more nutritious, we stir-fried an assortment of vegetables, including artichokes and parsnips. Also unconventional is the maple syrup we have included in the dish; there are maple trees around South Korea but not much maple syrup.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories650


    Non Stick Pan

INGREDIENTSPortion for 2

    Canola oil
    Artichokes quartered
    Carrot, cut into 3/4 inch pieces
    Parsnip, cut into 3/4 inch pieces
    Potatoes cut into 3/4 inch pieces
    Lotus roots sliced
    Scallion, thinly sliced
    Maple syrup
    Veg stock powder
    Soy sauce
    Lemon juice - Half Lemon
    Sesame oil
    Chopped ginger
    Chopped garlic
    Chopped mint
    Chopped basil
    Red chilly paste
    Sesame seeds

    Cook Gourmet

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      Prepare Vegetable Stock Bring 1 cup (240 ml) of water to boil in a saucepan and add vegetable stock powder and mix well. Keep aside for use later.


      Cook Rice Rinse off rice under water to remove starch Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt and bring it back to a gentle simmer Cover the pan with a lid and cook for 12-15 minutes under low flame. Drain excess water.


      Start with Vegetable Stir-Fry While rice cooks, preheat a non-stick pan for 2 minutes, heat canola oil until shimmering. Add garlic and ginger and saute for 3 minutes. Add artichokes, carrots, parsnips and potatoes; season with salt and pepper and cook over medium-high heat for 4-5 minutes, until vegetables have browned.


      Add Vegetable stock and Simmer Add 3/4 cup (180 ml) of prepared vegetable stock and simmer for 12 minutes on low flame until stock is absorbed.


      Add Lotus Root and Soy Sauce Add lotus roots to the veggies along with soy sauce and 1/4 cup (60 ml) of prepared Vegetable Stock and red chilly paste. Cook the vegetables over medium heat, stirring frequently, until sauce becomes syrupy and vegetables are glazed, for about 4-5 minutes.


      Add Sesame oil, Sesame seeds and serve Stir in sesame oil, sesame seeds, mint, basil, scallions, lemon juice (half lemon) and mix for 30 seconds. Remove from heat and serve with rice.

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