Easiest Way to Prepare Perfect Japanese veggie stir-fry

Japanese veggie stir-fry. From Chef Pans To Cast Iron Pans, Our Cookware Collection Covers All Your Cooking Needs. Browse our great range of cookware. From the name you might assume it's a vegetarian dish; however, Yasai Itame usually contains a small amount of thinly sliced pork or sausages.

Japanese veggie stir-fry The Japanese word for Vegetable Stir Fry is "Yasai Itame". Yasai means vegetable and itame is stir fry. You can also use any kind of vegetables in this recipe. You can cook Japanese veggie stir-fry using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Japanese veggie stir-fry

  1. Prepare of Rice.
  2. You need 1 tbsp of sugar.
  3. Prepare of large pinch salt.
  4. Prepare 1 cup of short-grain rice (risotto rice for example).
  5. You need 1 tbsp of sesame oil.
  6. You need 1 tbsp of sesame seeds if you have some (I didn't today!).
  7. You need of Sauce.
  8. You need 2 tbsp of miso paste.
  9. It's 2 tbsp of rice wine vinegar.
  10. Prepare 1 tbsp of brown sugar.
  11. It's 2 tsp of grated ginger.
  12. You need 1/4 tsp of chilli flakes.
  13. You need of Stir fry.
  14. You need 1 tbsp of sunflower oil.
  15. It's of small head of purple sprouting broccoli (stems separated).
  16. You need 1 head of spring greens (cleaned, stems removed, chopped).
  17. Prepare 1 of large carrot (grated or julienned).
  18. You need 4 of spring onions (sliced lengthways).

Please try with your favorite vegetable and stay healthy for this hot summer! Put oil, garlic, and ginger in a wok, and heat at medium heat. After the wok is hot, add pork and fry for a couple of minutes, stirring until brown. Add vegetables, turn to high heat, and cook stirring constantly until vegetables wilt (but do not over cook).

Japanese veggie stir-fry step by step

  1. Add the sugar and salt to a pan of water, bring to the boil and add the rice. Leave this to cook while you make the rest of the meal..
  2. Combine all the sauce ingredients in a bowl and mix thoroughly. Set aside..
  3. I used this next bit of rice-cooking time to prep my vegetables, and placed them all together ready in my colander. Once the veg is prepared heat the sunflower oil in a wok (or large frying pan). When hot, add the veg, stirring continuously and adding little bits of water as needed to keep the cooking vegetables moist and steamy. Once the leaves are wilted, add the sauce and continue stirring for a couple more minutes. Remove from the heat..
  4. If you've timed it right, the rice will be cooked now. Drain well, return the rice to the still-hot pan, and stir in the sesame oil for maybe 30 seconds or so..
  5. Add the rice to your plates and then pile on the veg! We had a little dish of miso leeks (recipe by Japanese Ideas on Cookpad) on the side. Delicious!.

Add salt, pepper, soy sauce to taste, mix, and remove from heat to serve. The first thing I learned about Japanese cooking is that all the sauces were some combination of shoyu, rice vinegar, sugar, and mirin. This is a quick and easy meal that I made up. Shoyu is a Japanese soy sauce. It gives a much richer flavor than regular soy sauce, and tastes less salty.

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