1 tablespoon Japanese assorted chilli pepper (nanami togarashi)
2 tablespoons Chinese red vinegar
salt to taste
200g enoki mushrooms, base removed
1 (396g) block firm tofu, diced
1 tablespoon sesame oil
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Method Prep:10min › Cook:10min › Ready in:20min
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, about 2-3 minutes. Stir in the onion and salt until soft, about 3-4 minutes. Add the kimchi and fry until fragrant, 2-3 minutes. Add the bamboo shoots and baby corn, stir well.
Add just enough hot water to cover 1/2 of the ingredients, allow to heat through, 1-2 minutes. Stir in the soup stock, vinegar, chilli pepper, vinegar and salt to taste.
Add the enoki mushrooms and tofu, gently stir and allow to heat through for about 1-2 minutes. Add the sesame oil just before serving.
Kimchi is a traditional Korean side dish made from pickled vegetables.
You can buy kimchi, bonito flavoured soup stock, Japanese assorted chilli pepper (nanami togarashi) and Chinese red vinegar in Chinese/Oriental speciality stores or online.