Japanese Spring Vegetable Stir-Fry

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons dark sesame oil
  • 4
    cups fresh shiitake mushrooms, stems removed, caps thinly sliced
  • 1
    cup carrot, thinly sliced on a diagonal
  • 14
    cup minced shallot
  • 12
    cup sake
  • 1
    tablespoon Japanese soy sauce
  • 2
    cups asparagus spears, trimmed and cut into 2-inch pieces
  • 1 12
    cups snow peas, strings removed
  • 2
    tablespoons japanese arrowroot, dissolved in
  • 14
    cup vinegar (kuzu)
  • 2
    teaspoons umeboshi vinegar
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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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