4 Tbsp. Gochujang
2 Tbsp. Hoisin
1 Tbsp. Sesame oil
2 tsp. Sesame seeds
2 tsp. Ginger, minced
2 Red Bell Pepper, seeded, thinly sliced
4 oz. Shiitake mushrooms, stemmed, thickly sliced
4 oz. Broccoli florets, trimmed, bite sized, blanched and shocked
1/2 of one large White onion, thinly sliced
1-2 Tbsp. Vegetable oil
1. In a bowl, combine the gochujang, hoisin sauce, sesame oil, sesame seeds and ginger. Set aside.
2. Heat a wok or sauté pan over high heat. When the pan is hot, add the oil. Add the onion and cook until just beginning to lose its shape.
3. Add the mushrooms and cook until tender, about 4 minutes. Add the broccoli and bell peppers and cook an additional few minutes or until heated through and peppers are tender.
4. Add gochujang sauce to the vegetables and cook until vegetables are evenly coated and sauce is hot. Taste and adjust seasonings as needed.