Five-Vegetable Medley with Kitchi Sauce
A simple vegetable dish that veggie lovers are sure to enjoy. There’s no need to measure and mix multiple seasonings—just one bottle of Kitchi Sauce delivers all the flavor while helping reduce sodium without compromising taste.
Ingredients
Ingredients for the Vegetable Medley
6–8 okra pods
½ cup sliced carrots
½ cup chopped baby corn
½ cup snow peas
½ cup sliced king oyster mushrooms
Ice water, for cooling the vegetables
Ingredients for the Sauce
3–4 tbsp Kitchi Sauce, or to taste
½ cup water
1–2 tbsp minced garlic
A pinch of pepper
1 tsp tapioca starch
1 tbsp water, for dissolving the tapioca starch
A little oil, for frying the garlic
Instructions
Bring a pot of water to a boil. Blanch the carrots, baby corn, snow peas, king oyster mushrooms, and okra until cooked, adding each vegetable according to the time it requires.
Immediately transfer the vegetables to ice water to stop the cooking process and preserve their vibrant colors. Drain well and arrange them on a serving plate.
Heat a little oil in a pan over low heat. Add the minced garlic and fry until golden and fragrant. Remove the garlic and set aside.
Using the same pan, add Kitchi Sauce, water, and pepper. Simmer over low heat, stirring until well combined.
Mix the tapioca starch with 1 tablespoon of water. Gradually pour the slurry into the pan while stirring continuously until the sauce becomes glossy and reaches your preferred consistency. Turn off the heat.
Pour the Kitchi Sauce over the prepared vegetables, garnish with the fried garlic, and serve.
This five-vegetable medley offers a variety of crisp, sweet, and tender textures, finished with a well-balanced Kitchi Sauce and fragrant fried garlic. One bottle provides all the seasoning you need—simplifying preparation and reducing sodium without sacrificing delicious flavor.
Watch the Cooking Video
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