Yasai Itame

Flash-fried vegetables that stay crunchy under a glossy, umami glaze. The wok's heat brings out the deep aromas of sesame oil and reduced soy sauce.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 136
• Protein: 3 g
• Carbs: 8 g
• Fat: 9 g

Ingredients

• 2 piece Bok choy ( chopped )
• 1 piece Carrot ( thinly sliced )
• 0.5 piece Yellow onion ( sliced )
• 100 g bean sprouts ( rinsed and drained )
• 1 piece Garlic ( minced )
• 2 tbsp Sunflower oil
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp Sake or rice alcohol
• 1 tsp Sesame oil
• 1 pinch White pepper ground
• 1 piece Fresh ginger ( peeled and grated )

Instructions

1. Vegetable preparation

   Cut the carrots into very thin slices for quick cooking. Cut the onion into strips and the pak choi into large pieces. Grate the ginger and mince the garlic. The vegetables must be very dry so they don't boil.

2. Initial searing

   Heat the sunflower oil in a wok or large frying pan until it smokes slightly. Toss in the onion, carrot, garlic, and ginger. It should sizzle loudly. Stir constantly for 2 minutes.

3. Adding the tender greens

   Add the pak choi and bean sprouts. Continue stir-frying over high heat. The cabbage leaves should just start to wilt while keeping their bright green color.

4. Binding and finishing

   Pour the soy sauce, mirin, and sake mixture onto the sides of the wok to create a thermal shock. Add the sesame oil and pepper. The sauce should glaze the vegetables brilliantly.

Chef's tips

• Never overcrowd your wok, or the vegetables will release their water and steam instead of searing.
• Speed is key: keep the heat at maximum and the vegetables moving constantly.

Storage

Eat immediately to preserve crunch. Can be stored for 2 days in the fridge, but vegetables will lose their texture.