Yachae Bokum (Korean Stir-Fry)


  • 1 medium onion, slivered
  • 1 clove garlic, minced
  • 2 Tbsp. sesame oil
  • 1 medium red bell pepper, slivered
  • 2 c. broccoli, florets and stems, peeled and slivered
  • 1/2 tsp. salt
  • 1 tsp. red pepper flakes
  • 1 tsp. Bragg’s liquid aminos
  • 2 Tbsp. sweet chili sauce
  • 1 c. water
  • 1 medium baked sweet potato, cut into 1-inch chunks


  1. In a medium skillet, sauté onion, garlic and red pepper flakes in sesame oil. Add water, red bell pepper and broccoli and simmer until vegetables are tender.
  2. Add water, Bragg’s and chili sauce. Lastly, add the sweet potato and cook until sweet potatoes are heated through. Serve over a bed of brown rice.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Korean Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.