Basic recipe for Gabi's Korean pan

Ingredients for 4 servings:

• 600 g mixed vegetables, e.g. onions, peppers, mushrooms, leeks, carrots, cabbage
• 400 g meat, e.g. chicken, turkey, pork, beef
• n. B. Shrimp(s), raw, peeled, deveined
• 5 tbsp oyster sauce, more if desired
• Sesame oil, dark
• salt and pepper
• Garlic, finely chopped
• chili pepper(s), finely chopped
• 1 orange(s), juice, (for poultry)
• 1 tsp cornstarch (for poultry)
• Oil, for frying
• Spring onions, finely chopped
• Sesame, light

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, but lots of chopping…

This is a basic recipe, so feel free to vary it to your own taste and it’s perfect for crossover cooking; there’s nothing wrong with using bacon. A combination of the seasonings for my following basic recipes for Indonesian, Chinese, and Japanese stir-fries is also possible. I always sear the meat until just before it’s cooked through, and then set it aside (not warm). Then fry the vegetables, also at the highest possible heat. Mushrooms should be nice and crispy brown; a few black spots on peppers don’t matter, and white cabbage and carrots can also take on some color. Reduce the heat slightly for the more delicate vegetables. You should be more careful with onions and leeks, which only taste bitter if overheated. This is especially true for the finely chopped garlic, which I therefore always add towards the end. This is also the right time to throw in the shrimp, if desired. Now is also the time for more delicate cabbages like savoy or Chinese cabbage to go into the pan. Everything should still have a bite. There’s nothing wrong with fishing something out of the pan and testing it out. Broccoli is best blanched beforehand and then added at the end, along with (canned) bamboo shoots, mung bean sprouts, or soybean sprouts, and possibly mu-err or shiitake mushrooms (dried mushrooms, which I first soak in a bowl of water in the microwave for 3-4 minutes, depending on the quantity). Add chili, garlic, and, if using poultry, orange juice, and sauté for about another 2 minutes. Then season with spices and seasoning sauces, and serve with rice sprinkled with leeks and sesame seeds. Suitable for vegetarians without the meat. Tip: Any excess vegetables can be frozen and used for homemade soups or Asian soups from a can. It’s many times better than frozen Chinese vegetables. The oyster sauce doesn’t taste of fish or mussels, it’s just absolutely delicious. This is what makes the sauce you always loved at Korean restaurants. The dark sesame oil is a seasoning oil. It’s added at the end and not for frying!