Japanese Spring Vegetable Stir-Fry Recipe

Name: Japanese Spring Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dark sesame oil; 4 cups fresh shiitake mushrooms, stems removed, caps thinly sliced; 1 cup carrot, thinly sliced on a diagonal; 1/4 cup minced shallot; 1/2 cup sake; 1 tablespoon Japanese soy sauce; 2 cups asparagus spears, trimmed and cut into 2-inch pieces; 1 1/2 cups snow peas, strings removed; 2 tablespoons japanese arrowroot, dissolved in; 1/4 cup vinegar (kuzu); 2 teaspoons umeboshi vinegar

Servings: persons

2 tablespoons dark sesame oil
4 cups fresh shiitake mushrooms, stems removed, caps thinly sliced
1 cup carrot, thinly sliced on a diagonal
1/4 cup minced shallot
1/2 cup sake
1 tablespoon Japanese soy sauce
2 cups asparagus spears, trimmed and cut into 2-inch pieces
1 1/2 cups snow peas, strings removed
2 tablespoons japanese arrowroot, dissolved in
1/4 cup vinegar (kuzu)
2 teaspoons umeboshi vinegar

1
Heat oil in a medium saucepan over medium heat. Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices. Add sake and soy sauce. Increase heat and simmer rapidly, about 3 minutes, or until liquid is syrupy.
2
Stir in 2 1/2 cups water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens. Add asparagus, simmer 3 to 5 minutes, or until tender. Stir in snow peas and arrowroot and cook, stirring constantly, 1 to 2 minutes, or until sauce has returned to a simmer and thickened.
3
Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons dark sesame oil, 4 cups fresh shiitake mushrooms, stems removed, caps thinly sliced, 1 cup carrot, thinly sliced on a diagonal, 1/4 cup minced shallot, and more.

Yes, Japanese Spring Vegetable Stir-Fry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Spring Vegetable Stir-Fry

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