Stir-Fried Vegetables, Japanese-Style

Recipe Stir-Fried Vegetables, Japanese-Style


Cut cabbage into rough strips and rinse out briefly.

Cut onion in half lengthwise, then cut into pieces 1cm(0.4 inch) wide.

Cut udo into a rectangular blocks 4 cm(1.5 inch) long, then cut into bars. Soak in water for 5 minutes and drain in sieve.

Remove cap from shishito (sweet green pepper). Cut in half diagonally.

If you use green pell pepper as a replacement, cut in half lengthwise and remove cap and seeds. Cut into thin strips.

Cut white leek diagonally.

Cut pork slices into bite-size pieces. Coat with and dust with starch powder.

Pork can be replaced by any left over meat including minced meat in the refrigerator or freezer.

Mix soy sauce and yuzu flavored chili paste.

Heat a half tablespoon vegetable oil in wok over high heat and sir-fry the pork. When the color of the pork changes, remove from the wok.

Add the remaining portion of vegetable oil and quickly stir-fry vegetables over high heat.

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