Japanese Stir-Fried Vegetables
Ingredients
- 2 pcBok choy (chopped)
- 1 pcCarrot (thinly sliced)
- 0.5 pcYellow onion (sliced)
- 100 gbean sprouts (rinsed and drained)
- 1 pcGarlic (minced)
- 2 tbspSunflower oil
- 2 tbspsoy sauce
- 1 tbspmirin
- 1 tbspSake or rice alcohol
- 1 tspSesame oil
- 1 pinchWhite pepper ground
- 1 pcFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve crunch. Can be stored for 2 days in the fridge, but vegetables will lose their texture.
