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Glazed Spicy-Sweet Stir-Fried Vegetables

Glazed Spicy-Sweet Stir-Fried Vegetables

By Courtney HillAugust 10, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

Ingredients
  • 1

    medium (8-ounce) zucchini, halved lengthwise and cut on the diagonal into 1½-inch pieces

  • Kosher salt and ground black pepper

  • 2

    tablespoons gochujang

  • 2

    tablespoons soy sauce

  • 4

    teaspoons lightly packed light or dark brown sugar

  • 1

    tablespoon unseasoned rice vinegar

  • ¼

    cup grapeseed or other neutral oil

  • 3

    medium garlic cloves, smashed and peeled

  • 4

    ounces shiitake mushrooms, stemmed, caps halved

  • 4

    ounces baby bok choy, trimmed, halved and sliced lengthwise about ½ inch thick

  • 1

    medium carrot, peeled, halved lengthwise and thinly sliced on the diagonal

  • 2

    teaspoons sesame seeds, toasted

Step 1

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.

Step 2

Meanwhile, in a small bowl, whisk together the gochujang, soy, sugar, vinegar and ¼ teaspoon pepper.

Step 3

In a 12-inch skillet, combine the oil and garlic. Cook over medium-high, stirring and flipping the garlic, until golden, 2 to 3 minutes. Remove and reserve the garlic; heat the oil until barely smoking.

Add the zucchini in an even layer and cook, stirring once or twice, until well browned, 5 to 7 minutes. Add the mushrooms, bok choy, carrot and toasted garlic. Cook, stirring often, until wilted, about 3 minutes.

Add the gochujang mixture; cook, stirring, until the vegetables are tender-crisp and glazed, 1 to 2 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the sesame seeds.