Food Review – Korean Stir fry Ready to Cook

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When it comes to Southeast Asian cuisine, other than the Thai curries, I always opt for the stir fries. So when Saffron Road Foods sent their newly launched simmer sauces for a review I was overjoyed to find the Korean Stir fry ready to cook product in the package. I instantly thought of cooking and reviewing this simmer sauce in my blog.

Preparing the simmer sauce took me less than 15 minutes from chopping vegetables to serving it to the dinner table. The result was an awesome combination of healthy homemade food with loads of vegetables and the taste of restaurant style meal. The ease of cooking it also made this simmer sauce a perfect for a date night or just when you are too lazy to go through through spice cupboard to prepare something for dinner.

Saffron Road Food Korean Stir Fry Pouch

I prepared it with some South Asian choice vegetables – baby corn, bok choy, carrots, mushroom with an Bengali addition of some cubed onions to it. The packet for Korean Stir fry had the option of beef strips for meat, I opted for chicken and it turned out perfect. You can also use other meat like lamb, or for the vegetarian option try it with tofu.

Most of the Saffron Road Foods simmer sauces have almost the same directions to prepare the food. Heat oil in a skillet, add the meat and vegetable, saute them. Add the simmer sauce and stir. Cook till the sauce starts to bubble. I feel, as these simmer sauces are used even by the novice cooks, a mention of which vegetables to use for which simmer sauce would do good. The last time I prepared Rogan Josh simmer sauce, I don’t think mushroom or baby corn would go with that.

The Saffron Road Food products are all non-GMO verified products and so a re very safe. They have some of the simmer sauces available in their online store, and you can also get all their products in almost all of the large retailers throughout US. Check their store locator to choose the store nearest to you.

As with the other simmer sauces from Safrron Road Food, I truly enjoyed making and eating the Korean Stir fry. I served it with some jasmine rice and vinegar dipped cucumber, and it felt like a to-go order from our favorite South Asian restaurant. Here’s how I made it.

Korean Stir Fry With Chicken

Side, Korean, Korean stir fry, Simmer sauce, Product review, Korean cuisine, Stir fry recipe
Cooks in    Serves 4
  • 1 lb chicken, cut into thin strips
  • 2 carrots, cut into inch size strips
  • 1 baby bok choy, chopped coarsely
  • 1/2 can baby corn, halved lengthwise
  • 1/2 cup chopped mushroom
  • 1/2 onion, chopped into cubes
  • 1 packet Saffron Road Food Korean Stir Fry simmer sauce
  • 2 tablespoon canola oil
  • Wash the vegetables, and drain out the excess water
  • Heat oil in a skillet and add the vegetables except the bok choy. Saute till the vegetables are half cooked
  • Now add the chicken strips and bok choy and cook till the chicken strips are well done
  • Pour in the contents of the pouch, mix well with the meat and vegetables and cook covered for 2-3 minutes or till the sauce starts bubbling.
  • If you want to keep the gravy serve instantly with jasmine rice, else cook till the gravy is dried.

Korean Stir Fry

Disclaimer – I am not paid by Saffron Road Foods to write product reviews in Cook Like a Bong.

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Mulo Saag Bhaja – Radish Green Stir Fry

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Bengalis try to use the maximum of anything that comes of the grocery back, and that includes eating peels of vegetables to stir frying the greens. Lau-er khosha bhaja (stir fried Indian gourd skin) is one of Bong delicacies. Even patol khosha boiled and grinded and then stir fried with a little onion seeds has its share of authentic Bengali recipe in Bengali cuisine.

Coming to leafy vegetables, there is a place for almost every type of edible leaves in the Bengali kitchen. The leaves of potato plant is one of my favourites, though it’s hard to find in any market, unless you are growing potatoes in your yard.

While palang shag (spinach) or the pui shag (climbing or Malabar spinach) are very common side dishes for the Bengali lunches, mulo shag though rare is a class of its own. The radish leaves are cooked in various ways, you can simply stir fry them with some mustard and onions or even add a little brinjal cubes and sliced radish.

Mulo Shaag Bhaja - Radish Green Stir Fry

Indian, Side, Radish green stir fry, Leafy vegetable, Authentic bengali recipe, Bengali stir fry
Cooks in    Serves 2
  • 2 cups Radish leaves
  • ½ cup chopped onion
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric powder
  • 3-4 red chilis
  • 1 tablespoon mustard oil
  • Salt to taste
  • Wash the radish leaves thoroughly to get rid of any mud. Chop the leaves finely
  • Heat the oil in a wok, throw in the mustard seeds as they start spluttering add the onions and fry till the onions turn translucent
  • Add the chopped radish leaves, turmeric powder, salt and stir fry.
  • Serve hot with warm white rice

Hot Tips – Take care while adding the salt. The leaves reduce in volume after frying, if you are not sure how much salt to add, add it once the leaves are almost fried and reduced.

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