This is a Korean/Sichuan fusion dish, due to the use of gouchujiang, hot bean paste, Sichuan peppercorns and Chinkiang vinegar. It is a wonderful spicy veggie dish and is healthy and filling, It can be made with most any veggies you have in the house, but I believe the combo below is quite good. Ingredients Sauce 1 Tbsp Gochujang Paste 1 Tbsp Hot Bean Paste 1 Tbsp Chinkiang Vinegar 2 tsp Shaoxing Rice Wine 1 tsp ground Sichuan Peppercorns 2 Tbsp Vegetable Oil 2 Star Anise, whole 2 inch piece Ginger Root, peeled and sliced into matchsticks. 4 Tien Tsin Chilis, whole 2 cups Broccoli Florets, steamed for 2 minutes. 1 cup Red Pepper, cut into 1/2 inch pieces. 1/2 cup Onion, cut into 1/2 inch pieces. 1/4 cup Carrots, shredded 2 tsp Sesame Oil 1 Tbsp Sesame Seeds 2 Tbsp of finely chopped Green Onion Steamed Brown Rice Begin by preparing your brown rice. When it is finished, give a stir and set it aside while you prepare
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.