Stir-fry Vegetables (Yasai Itame)
This is a Japanese stir-fry vegetables recipe (Yasai Itame/野菜炒め). My plate has cabbage, pork, carrot, onion, bean sprouts and snow peas. This stir fry is a perfect side dish to go with rice. I enjoyed this plate of Yasai Itame with a glass of refreshing ice cool beer for my home izakaya experience. I skipped the rice since the beer is already a liquid carb, right? :p
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INGREDIENTS (Japanese Stir-fry Vegetables/Yasai Itame)
MEAT (Shabu Shabu Pork)
I’m using shabu shabu pork, which is thinly sliced pork for Japanese hot pot. I cut the meat to shorter pieces and marinate them with sake, ginger juice & soy sauce for 5 minutes. You can use any type of protein – such as chicken, beef, seafood & tofu.
VEGGIES (Cabbage, Bean Sprouts, Snow Peas, …)
I used cabbage, bean sprouts, carrot, onions and snow peas. The first four ingredients are common in yasai itame and almost a constant. As for the snow peas, they can be substituted with any greens, such as green capsicum or garlic chives. You can use any seasonal vegetables to make this dish.
My sauce is made of dashi or chicken stock (or substitute with water), oyster sauce, soy sauce and white pepper powder. If you are using water, you will likely need a bit of salt to season the dish at the end of cooking.
Sequence of Cooking Stir-Fry Vegetables:
- First, fry marinated pork in minced garlic & ginger. Set aside the pork on a plate.
- Then, add more oil to the pan to cook onions until softened. Add cabbage and prepared sauce.
- Stir fry until the cabbage starts to soften, then add carrot, bean sprouts and snow peas. Mix well, add a splash of water, cover and steam for 3 minutes.
- Finally, return cooked pork back to the pan, drizzle sesame oil and stir fry briskly to combine the flavours.