Kimchi, Enoki, and Tofu Stir-Fry Tasty Recipes

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Kimchi, Enoki, and Tofu Stir-Fry

A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.

Ingredients :

• 1 tablespoon vegetable oil
• 1 tablespoon finely chopped garlic
• 1 medium onion, sliced
• ½ teaspoon salt
• 14 ounces chopped kimchi
• 1 (8 ounce) can sliced bamboo shoots, drained
• 8 baby corn, drained and chopped
• hot water as needed
• 1 (.75 ounce) packet dashi granules (optional)
• 2 tablespoons Chinese red vinegar
• 1 tablespoon nanami togarashi (Japanese ground assorted chile peppers)
• salt to taste
• 7 ounces enoki mushrooms, base removed
• 1 (14 ounce) package firm tofu, diced
• 1 tablespoon sesame oil

Instructions :

Prep : 10M	Cook : 4 M	Ready in : 25M

Notes :

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