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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Ingredients :

half a head of cabbage, shredded
1 carrot, cut into rings
1/4 k. of chicharo (snow peas), ends and sides trimmed
6 pcs. of black chinese mushrooms
1 tbsp. of finely minced garlic
2 onions, halved and sliced
1 thumb-sized pc. of ginger, sliced thinly
1/4 c. of light soy sauce
1 tbsp. of sugar
1 tsp. of toasted sesame seeds
1/2 tsp. of sesame seed oil
1 tbsp. of Worcestershire sauce
coarsely ground black pepper
2 tbsp. of vegetable oil

Cooking procedure :

If using dried mushrooms, soak in warm water for 20 minutes. Cut off the stems and discard. Cut the caps into quarters.

Mix together the soy sauce, Worcestershire sauce, sugar and sesame seed oil.

Heat a large skillet or work. Pour in the oil. The heat should be set to high all throughout the cooking. When it starts to smoke, add the ginger and the black pepper; saute until fragrant. Add the garlic and cook for 30 seconds. Add the onions and the carrots and cook for a minute. Add the shredded cabbage and the chicaro (snow peas) and cook for a minute and half or just until the cabbage starts to soften. Add the mushrooms and pour in the soy sauce mixture. Cook, stirring for another 30 to 45 seconds. Turn off the heat, add the toasted sesame seeds and stir a few times.

Serve at once.

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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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