Japaneses – style Vegetable Stir – fry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Japaneses-style Vegetable Stir-fry

This is a light vegetarian dish seasoned with light soy sauce, ginger, garlic, sugar, toasted sesame seeds and sesame seed oil. It can be served as a main dish or as a side dish.

As with any stir-fried vegetable dish, it is important to keep the vegetables crisp. To make sure not to overcook them, stir-fry over very high heat and only for a few minutes. The vegetables that takes longest to cook should go first into the skillet. The second that takes longest to cook should go next, and so on, and so forth.

Since the process of stir-frying only takes a few minutes, it is also important to have all the ingredients prepared before actual cooking begins.

Black chinese mushrooms are available in most supermarkets dried or fresh.

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October 28, 2003  Print This Post   
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Comments

3 Responses to “Japaneses – style Vegetable Stir – fry”
  1. Achilles says:
    January 1, 2006 at 3:22 am

    i can’t imagine my life w/out this site thanks a lot.

    Reply
  2. Connie says:
    January 2, 2006 at 5:19 pm

    LOL Achilles, you are very welcome. :)

    Reply
  3. Telly says:
    February 6, 2008 at 5:00 am

    Hi Connie! Have been enjoying this site very much. Am based in the UK and always looking for fresh ideas to cook. I cooked this dish this evening, but I added shrimps (because I had to shift it) and udon noodles. Sauteed the shrimps with the ginger in the first step but took out shrimps rapidly (as did not want it to shrink) and added it in the end with the sauce. Prepared the udon according to your pancit canton tip! Dish turned out lovely!

    Reply
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