Name: Korean Vegetable Ribbon Stir-Fry with Edible Flowers
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2 servings
Cuisine: korean
Ingredients: 2 cups edible flowers (such as nasturtiums or pansies, petals separated); 3 cups fresh leafy greens (spinach, kale, or lettuce, roughly chopped); 2 tablespoons vegetable ribbon strips (zucchini or carrot, cut into thin ribbons with a knife); 3 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 teaspoon salt; ½ teaspoon black pepper; 2 cloves garlic (minced)

Korean Vegetable Ribbon Stir-Fry with Edible Flowers

A light and colorful Korean-inspired stir-fry featuring tender vegetable ribbons and delicate edible flowers. This simple dish comes together in minutes with just a few ingredients and basic pan-frying technique, making it perfect for beginners.

15 min

Easy

2 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour1/10

Umami6/10

Spicy1/10

🥄 Texture

Tender wilted leafy greens with a slight bite from the thin zucchini/carrot ribbons; the edible flower petals add a delicate, silky, almost velvety layer. Garlic pieces provide brief chew and the dish is overall light, tender, and slightly juicy.

👃 Aroma

Pronounced savory soy and garlic aroma with fresh green, vegetal notes from the greens and ribbons. Subtle floral perfume from the petals rises on top, adding a sweet, delicate top note.

🍷 Pairs Well With

Chilled light-bodied white wine (Sauvignon Blanc or dry Riesling) or a refreshing nonalcoholic option like cold roasted barley tea (boricha) or green tea.

🥗 Side Dishes

Steamed short-grain rice, a small serving of kimchi or other banchan (pickled cucumbers or seasoned namul), and pan-fried tofu or grilled fish for protein and textural contrast.

Ingredients(8 items)

12 cups edible flowers (such as nasturtiums or pansies, petals separated)

23 cups fresh leafy greens (spinach, kale, or lettuce, roughly chopped)

32 tablespoons vegetable ribbon strips (zucchini or carrot, cut into thin ribbons with a knife)

43 tablespoons soy sauce

52 tablespoons vegetable oil

61 teaspoon salt

7½ teaspoon black pepper

82 cloves garlic (minced)

Instructions

Heat 2 tablespoons of oil in a large pan over medium-high heat for about 1 minute until hot.

Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.

Add the vegetable ribbons and chopped leafy greens to the pan. Stir and cook for 2-3 minutes until the greens begin to soften.

Pour in the soy sauce and sprinkle with salt and pepper. Toss everything together for 1 minute, then gently fold in the edible flower petals and cook for another 30 seconds.

Transfer to a serving plate immediately and serve while warm.