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Japanese stir-fry vegetables

Japanese stir-fry vegetables Yasai Itame, is an easy dish, that can be served with noodles, meat and fish. It’s usually made with carrots, green beans or snow peas and cabbage, but feel free to use your favourite veggies, such as red pepper, mushroom, bean sprouts and so on.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cm piece ginger
  • 1 clove of garlic
  • 1 onion
  • 4 baby corns
  • 1 Japanese long aubergine
  • 50 g green beans
  • 1 Tbsp vegetable oil
  • 2 Tbsp Japanese soy sauce
  • 1 tsp Japanese rice vinegar
  • 2 tsp Mirin
  • 1 Tbsp oyster sauce optional
  • 1 cup chopped curly cale
  • 1 tsp sesame oil
  • 1 Tbsp sesame seeds

Method
 

  1. Finely chop the onion and garlic.
  2. Thinly slice the onion.
  3. Chop the carrot, aubergine and baby corn. Cut each green bean into 3 pieces.
  4. Heat the vegetable oil in a wok and stir-fry the onion for a couple of minutes.
  5. Add the ginger and garlic, stir for a few seconds, then add all the chopped veggies, except the kale & green beans.
  6. Stir-fry for a minute, then add the soy, rice vinegar, mirin, sesame oil and oyster sauce, if used. Stir-fry for 3 minutes, then add some water and put a lid on. Turn down the heat and let the veggies steam.
  7. When the vegetables are tender, add the kale & green beans and cook, under cover, for another 3 minutes or so.
  8. Serve warm, with sesame seeds scattered on top.