Spicy and Sweet Steamed Peppers with 4 Types of Garden Vegetable Side Dishes
Healthy Side Dishes Made with Fresh Garden Vegetables: Steamed Peppers, Stir-fried Gourd, Stir-fried Eggplant, Stir-fried Cucumber
My brother-in-law, who farms his own garden, brought us a generous bounty of fresh vegetables. On a day dedicated to making side dishes, I quickly prepared a variety of these delightful meals. Enjoy the steamed peppers with their sweet and spicy kick, and the crisp textures of the stir-fried vegetable dishes, all made with the goodness of homegrown produce.
Ingredients for Spicy and Sweet Steamed Peppers- 10 Cheongyang peppers
- 2 Red peppers (for color)
- 2 Tbsp rice flour (for coating)
- 2 Tbsp soy sauce
- 1 Tbsp mirin (cooking wine)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Ingredients for Crisp Stir-fried Gourd- 1 Gourd (Nogaeng)
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 2 Tbsp cooking oil
- A pinch of salt (if needed)
Ingredients for Soft Stir-fried Eggplant- 2 Eggplants
- 2 Cheongyang peppers (adjust spice level)
- 2 Red peppers (for color)
- 2 Tbsp anchovy sauce
- 1/2 cup broth (dashima or anchovy)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of salt (if needed)
Ingredients for Refreshing Stir-fried Cucumber- 1 Cucumber
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 1 Tbsp cooking oil
- 1 Gourd (Nogaeng)
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 2 Tbsp cooking oil
- A pinch of salt (if needed)
Ingredients for Soft Stir-fried Eggplant- 2 Eggplants
- 2 Cheongyang peppers (adjust spice level)
- 2 Red peppers (for color)
- 2 Tbsp anchovy sauce
- 1/2 cup broth (dashima or anchovy)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of salt (if needed)
Ingredients for Refreshing Stir-fried Cucumber- 1 Cucumber
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 1 Tbsp cooking oil
- 1 Cucumber
- 1/2 Yellow bell pepper
- 1/2 Red bell pepper
- 2 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Wash the Cheongyang and red peppers, remove the stems, and cut them into bite-sized pieces (about 2-3 cm). Sprinkle rice flour evenly over the cut peppers, ensuring they are well coated. Coating with rice flour prevents them from sticking together when steamed and helps the sauce adhere better, making them more delicious.
Step 2
Place the rice-flour-coated peppers in a steamer basket over boiling water. Steam for about 5-7 minutes, just until the peppers are slightly softened but not mushy. Be careful not to overcook.
Step 3
In a small bowl, mix the soy sauce, mirin, minced garlic, sesame oil, and sesame seeds to create the seasoning sauce. Transfer the steamed peppers to a mixing bowl, pour the sauce over them, and gently toss to combine. The natural spiciness of the peppers combined with the savory sauce creates a wonderful side dish.
Step 4
Peel the gourd thinly, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the gourd into bite-sized pieces. Slice the bell peppers into similar sizes.
Step 5
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant. Sautéing the garlic first enhances its flavor significantly.
Step 6
Add the sliced gourd and bell peppers to the pan and stir-fry quickly over high heat. It’s important not to overcook the gourd to maintain its crisp texture. Season with anchovy sauce for a savory depth of flavor.
Step 7
Once the gourd turns slightly translucent and is cooked, turn off the heat. Stir in sesame oil and sesame seeds to finish. If desired, you can add a pinch of salt to adjust the seasoning.
Step 8
Trim the ends of the eggplants and cut them into 5cm lengths. Finely mince the Cheongyang and red peppers. Minced peppers help cut through the richness of the eggplant and add a nice flavor.
Step 9
Heat cooking oil in a pan, sauté minced garlic until fragrant, then add the sliced eggplant and stir-fry over medium heat. Eggplant absorbs oil readily, so start over high heat and then reduce to medium.
Step 10
As the eggplant begins to soften, add anchovy sauce for umami. As the eggplant cooks, it releases moisture; adding about half a cup of broth and simmering gently will make it even more tender and delicious. Adjust seasoning with salt if needed.
Step 11
Once the eggplant is fully cooked and has absorbed the sauce well, turn off the heat and stir in sesame oil and sesame seeds for a perfect finish.
Step 12
Rub the cucumber with coarse salt to clean it thoroughly, then sprinkle with a little coarse salt (optional) and let it sit for about 5 minutes to draw out moisture. Squeeze out excess water firmly, then cut into bite-sized pieces. Slice the bell peppers into similar sizes.
Step 13
Heat cooking oil in a pan, sauté minced garlic until fragrant, then add the sliced cucumber and bell peppers. Stir-fry quickly over high heat. Cucumber can become watery if overcooked, so stir-fry briefly to keep it crisp.
Step 14
Season with anchovy sauce, and finally, stir in sesame oil and sesame seeds for a crisp and refreshing cucumber stir-fry.
