Chef Lee Yeon-bok’s Five-Treasure Stir-fry (Oboche): A Classic Chinese Dish with Fresh Ingredients
Chef Lee Yeon-bok’s Signature ‘Oboche’: A Harmonious Blend of Fresh Seafood and Vegetables
Discover the exquisite flavor of Oboche, a classic Chinese stir-fry, inspired by Chef Lee Yeon-bok. This recipe features a delightful medley of ingredients, including tender squid, succulent shrimp, crisp vegetables, and tender bamboo shoots, all brought together by a flavorful, spicy chili oil-based sauce. The unique sauce base, enhanced with aromatic garlic, ginger, and scallions, elevates the dish with a rich Chinese aroma. Prepare a sophisticated Chinese meal at home!
Main Ingredients- 1 Squid body
- 10 Shrimp
- 3 Napa cabbage leaves
- 3 Shiitake mushrooms
- 1/4 fresh bamboo shoot
- 1/2 Bell pepper or carrot (for color)
Oboche All-Purpose Sauce- 3 Tbsp chili oil
- 1/3 stalk scallion (chopped)
- 1 Tbsp minced garlic
- 1 tsp fresh ginger (minced)
- 1 Tbsp soy sauce
- 1 Tbsp chicken stock (or water)
- 1 Tbsp sesame oil
- 3 Tbsp chili oil
- 1/3 stalk scallion (chopped)
- 1 Tbsp minced garlic
- 1 tsp fresh ginger (minced)
- 1 Tbsp soy sauce
- 1 Tbsp chicken stock (or water)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by preparing the Napa cabbage. Hold your knife at an angle and slice the leaves diagonally into large pieces. This cutting technique helps the sauce penetrate better and improves the texture.
Step 2
Prepare the squid by removing the skin and internal organs. Score the inside of the squid body with diagonal cuts, then slice it into bite-sized pieces. Peel and devein the shrimp. Remove the tough stems from the shiitake mushrooms and slice them. Slice the bell pepper or carrot into similar sizes for a vibrant color contrast. Have all your ingredients prepped and ready.
Step 3
Bring a pot of water to a rolling boil. Briefly blanch all the prepared ingredients—squid, shrimp, cabbage, mushrooms, bamboo shoots, and bell pepper/carrot—for about 30 seconds to 1 minute. This quick blanching prevents excess water from releasing during stir-frying and allows the sauce to coat the ingredients beautifully. Drain them thoroughly. Importantly, reserve the vegetable broth from blanching; it will be used later to enrich the sauce.
Step 4
Heat a wok or large skillet over medium-low heat. Add the chili oil, chopped scallions, minced garlic, and minced ginger. Stir-fry until the aromatics are fragrant, being careful not to burn them. Once the fragrant oil is ready, add the soy sauce and quickly stir to combine. This creates a flavorful base for your Oboche sauce.
Step 5
Increase the heat to high. Add the blanched ingredients to the wok and stir-fry quickly. Once they start to heat through, pour in about 1.5 ladles of the reserved vegetable broth (or water) and add the chicken stock for an extra layer of umami. Continue to stir-fry vigorously to coat everything evenly.
Step 6
Now, it’s time to thicken the sauce. Gradually add a cornstarch slurry (mix 1 Tbsp cornstarch with 2 Tbsp water) while stirring continuously until the sauce reaches your desired consistency. Avoid making it too thick. Taste and adjust the seasoning with a little more soy sauce if needed. Just before turning off the heat, drizzle in the sesame oil for a final touch of nutty aroma. Your delicious Oboche is now ready to serve!
