Name: Kimchi, Enoki, and Tofu Stir-Fry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Finely chopped garlic - 1 tablespoon; Onion, sliced - 1 medium; Salt - ½ teaspoon; Chopped kimchi - 14 ounces; Sliced bamboo shoots, drained - 1 (8 ounce) can; Baby corn, drained and chopped - 8; Hot water as needed - 8; Dashi granules (Optional) - 1 (.75 ounce) packet; Chinese red vinegar - 2 tablespoons; Nanami togarashi (Japanese ground assorted chile peppers) - 1 tablespoon; Salt to taste - 1 tablespoon; Enoki mushrooms, base removed - 7 ounces; Firm tofu, diced - 1 (14 ounce) package; Sesame oil - 1 tablespoon

Ingredients for - Kimchi, Enoki, and Tofu Stir-Fry

1. Vegetable oil 1 tablespoon

2. Finely chopped garlic 1 tablespoon

3. Onion, sliced 1 medium

4. Salt ½ teaspoon

5. Chopped kimchi 14 ounces

6. Sliced bamboo shoots, drained 1 (8 ounce) can

7. Baby corn, drained and chopped 8

8. Hot water as needed 8

9. Dashi granules (Optional) 1 (.75 ounce) packet

10. Chinese red vinegar 2 tablespoons

11. Nanami togarashi (Japanese ground assorted chile peppers) 1 tablespoon

12. Salt to taste 1 tablespoon

13. Enoki mushrooms, base removed 7 ounces

14. Firm tofu, diced 1 (14 ounce) package

15. Sesame oil 1 tablespoon

How to cook deliciously - Kimchi, Enoki, and Tofu Stir-Fry

1 . Stage

Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.

2 . Stage

Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.