Stir-Fried Vegetables (Yasai Itame)
User Reviews
4.7
141 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
158 kcal
-
Course
Main Course
-
Cuisine
Japanese
Stir-Fried Vegetables (Yasai Itame)
Report
Stir-Fried Vegetables (Yasai Itame) offers a balanced mix of thinly sliced pork and fresh vegetables like snow peas, cabbage, carrot, onion, garlic, and ginger. The quick stir-fry method cooks the ingredients over high heat in neutral oil, resulting in crisp-tender vegetables with a fragrant, savory flavor boosted by a soy, sake marinade and a seasoning blend including toasted sesame oil and oyster sauce.
Description
This Japanese-style stir-fry pairs thinly sliced pork marinated in soy sauce and sake with a colorful variety of vegetables including snow peas, green cabbage, carrot matchsticks, and sliced onion. Garlic and ginger add aromatic depth, while the quick cooking over high heat keeps the vegetables crisp-tender.
The pork is seared until nearly cooked through, then stir-fried with the vegetables coated in a savory blend of soy sauce, oyster sauce or a vegetarian alternative, and toasted sesame oil. The result is a well-balanced savory dish with slight sweetness from the vegetables and umami layers from the marinade and seasonings.
This versatile dish can be served with steamed rice or noodles for a satisfying meal. The vegetables retain their color and some crunch, while the pork remains tender from the short cooking time and marinade.
Share:
Ingredients
- 6.5 oz pork or your choice of meat, seafood, or mushrooms; skip for vegan/vegetarian, thinly sliced
- 10 snow peas (1 oz, 30 g)
- ¼ onion (3 oz, 90 g)
- ¼ green cabbage (7 oz, 200 g)
- ½ carrot (3 oz, 90 g)
- 1 clove garlic
- 2–3 lices ginger (sliced off a 1-inch, 2.5-cm knob)
- 1 Tbsp neutral oil
- 3.5 oz bean sprout 2 cups; loosely packed
For the Pork Marinade
- 1 tsp soy sauce
- 1 tsp sake
For the Seasonings
- 1 tsp oyster sauce (if you‘re vegetarian or allergic to shellfish, use Lee Kum Kee Vegetarian Stir-Fry Sauce)
- 1 tsp soy sauce (for gluten-free, use GF soy sauce)
- ½ tsp kosher salt Diamond Crystal brand
- black pepper to taste, freshly ground
- 2 tsp sesame oil toasted
Instructions
- Gather all the ingredients.
- Cut 6.5 oz thinly sliced pork into smaller, bite-sized pieces. Then, put the meat in a small bowl. Add 1 tsp soy sauce and 1 tsp sake for the marinade to the bowl. Toss with the pork and set aside to marinate.
- Meanwhile, prepare the vegetables. Remove the strings from 10 snow peas. Cut ¼ onion into thin slices.
- Cut ¼ green cabbage into 1-inch (2.5-cm) pieces.
- Cut ½ carrot into slabs 2 inches (5 cm) long, then cut the slabs into matchsticks.
- Crush or mince 1 clove garlic (I use a garlic press). Then, mince the 2–3 slices ginger.
To Stir-Fry
- Heat a large frying pan or wok on medium-high heat. Once it’s hot, add 1 Tbsp neutral oil. Then, add the garlic and ginger and coat in the oil using tongs or a spatula. Once it‘s fragrant, add the meat and stir-fry until it’s about 80% cooked. Alternatively, you can cook the meat until it‘s no longer pink and remove it from the pan, then add your meat back in when all the veggies are cooked. This will keep the meat from overcooking.
- Next, add the onion and stir-fry until almost tender. Then, add the carrot and toss. Tip: If you are going to add other kinds of vegetables that are not in the recipe, start cooking the thicker and tougher vegetables first as they take a longer time to cook.
- Once the carrot starts to get tender, add the cabbage and snow peas. Continue to stir and cook the ingredients.
- Add 3.5 oz bean sprouts and toss again. Next, add 1 tsp oyster sauce and 1 tsp soy sauce and stir well.
- Season with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper, to taste. Finally, drizzle in 2 tsp toasted sesame oil. Toss one last time, then remove the pan from the heat.
To Serve
- Enjoy immediately. This dish is fantastic with rice and miso soup on the side.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
10g
(3%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
29mg
(10%)
Sodium
390mg
(16%)
Potassium
428mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3699IU
(74%)
Vitamin C
30mg
(33%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 390mg | 16% |
| Potassium | 428mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3699IU | 74% |
| Vitamin C | 30mg | 33% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
141 reviews
Excellent
Other Recipes
You'll Also Love
