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Buta Yasai Itame (Japanese Vegetable Stir Fry with Pork)
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Buta Yasai Itame (Japanese Vegetable Stir Fry with Pork)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Course: Side Dish, Main Course, Appetizer, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 1 tsp neutral cooking oil generic cooking oil
  • 100 g pork belly thin sliced
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 cloves garlic thinly sliced
  • 15 g ginger root julienned
  • 50 g carrot peeled and julienned
  • 50 g yellow onion thinly sliced
  • 50 g shimeji mushrooms or any sliced mushroom of your choice
  • 100 g green cabbage roughly chopped
  • 50 g bell pepper thinly sliced
  • 100 g beansprouts
  • 30 g garlic chives cut to 5cm in length
Sauce
  • 1 tsp chicken bouillon powder Chinese-style, granules
  • 100 ml water warm or hot
  • 2 tsp oyster sauce
  • 1 tsp soy sauce
  • ½ tsp salt
  • 2 tsp sugar
  • 1 tbsp water to make slurry, cold
  • 1 tbsp potato starch or cornstarch, to make slurry
Garnish (optional)
  • 1 tsp sesame oil toasted
  • 1 tbsp white sesame seeds
  • 1 tsp chili threads

Instructions

    Cup of Yum
  1. Heat a wok on medium and add 1 tsp cooking oil. Once hot, add 100 g thin sliced pork belly and sprinkle with 1 pinch salt and pepper. Add the sliced 2 cloves garlic and fry together until pork is sealed.
  2. Once the pork is sealed, add 15 g ginger root, 50 g carrot, 50 g yellow onion and 50 g shimeji mushrooms and stir fry for a few minutes or until softened slightly.
  3. Next add 100 g green cabbage and 50 g bell pepper, stir fry for a minute or two.
  4. Add 100 g beansprouts and stir fry for another minute.
  5. Mix 1 tsp Chinese-style chicken bouillon powder (granules) and 100 ml warm or hot water, then pour in the chicken stock soup along with 2 tsp oyster sauce, 1 tsp soy sauce, 1/2 tsp salt and 2 tsp sugar.
  6. Add 30 g garlic chive(s) and mix.
  7. Make the slurry in a small bowl with 1 tbsp cold water and 1 tbsp potato starch. Pour it into the wok and mix well.
  8. Once the sauce is thickened, remove from the heat and dish up.
  9. Drizzle with 1 tsp toasted sesame oil for finishing touch and garnish with 1 tbsp white sesame seeds or 1 tsp chili threads. (Optional.)
  10. Enjoy with rice or noodles!