Stir-Fried Vegetables (Yasai Itame)

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

6 ½ oz thinly sliced pork (or your choice of meat, seafood, or mushrooms; skip for vegan/vegetarian)

10 snow peas (1 oz, 30 g) 1 30

¼ onion (3 oz, 90 g) 3 90

¼ green cabbage (7 oz, 200 g) 7 200

½ carrot (3 oz, 90 g) 3 90

1 clove garlic

2–3 slices ginger (sliced off a 1-inch, 2.5-cm knob) 1 2.5

1 Tbsp neutral oil

3 ½ oz bean sprouts (2 cups; loosely packed) 2

1 tsp soy sauce

1 tsp sake

1 tsp oyster sauce (if you‘re vegetarian or allergic to shellfish, use Lee Kum Kee Vegetarian Stir-Fry Sauce)

1 tsp soy sauce (for gluten-free, use GF soy sauce)

½ tsp Diamond Crystal kosher salt

freshly ground black pepper (to taste)

2 tsp toasted sesame oil

Instructions

Gather all the ingredients.

Cut 6.5 oz thinly sliced pork into smaller, bite-sized pieces. Then, put the meat in a small bowl. Add 1 tsp soy sauce and 1 tsp sake for the marinade to the bowl. Toss with the pork and set aside to marinate.

Meanwhile, prepare the vegetables. Remove the strings from 10 snow peas. Cut ¼ onion into thin slices.

Cut ¼ green cabbage into 1-inch (2.5-cm) pieces.

Cut ½ carrot into slabs 2 inches (5 cm) long, then cut the slabs into matchsticks.

Crush or mince 1 clove garlic (I use a garlic press). Then, mince the 2–3 slices ginger.

To Stir-Fry

Heat a large frying pan or wok on medium-high heat. Once it’s hot, add 1 Tbsp neutral oil. Then, add the garlic and ginger and coat in the oil using tongs or a spatula. Once it‘s fragrant, add the meat and stir-fry until it’s about 80% cooked. Alternatively, you can cook the meat until it‘s no longer pink and remove it from the pan, then add your meat back in when all the veggies are cooked. This will keep the meat from overcooking.

Next, add the onion and stir-fry until almost tender. Then, add the carrot and toss. Tip: If you are going to add other kinds of vegetables that are not in the recipe, start cooking the thicker and tougher vegetables first as they take a longer time to cook.

Once the carrot starts to get tender, add the cabbage and snow peas. Continue to stir and cook the ingredients.

Add 3.5 oz bean sprouts and toss again. Next, add 1 tsp oyster sauce and 1 tsp soy sauce and stir well.

Season with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper, to taste. Finally, drizzle in 2 tsp toasted sesame oil. Toss one last time, then remove the pan from the heat.

To Serve

Enjoy immediately. This dish is fantastic with rice and miso soup on the side.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.

Nutrition

• Calories: 158 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 3 g
• Cholestérol: 29 mg
• Sodium: 390 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 5 g
• Protéines: 13 g