Japanese Spring Vegetable Stir-Fry
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
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
directions
- 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.
- 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.
- Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">