Description
How to make fragrant and delicious Japanese stir fry dish "Buta Yasai Itame" (pork and vegetable stir fry). Serves 2.
Ingredients
Scale
- Drizzle of oil
- 100g pork belly thinly sliced
- 1 pinch salt & black pepper
- 2 cloves garlic thinly sliced
- 15g ginger fresh julienned
- 50g carrot peeled & julienned
- 50g white onion thinly sliced
- 50g shimeji mushrom whole (or any sliced mushroom of your choice)
- 100g cabbage roughly chopped
- 50g bell pepper thinly sliced
- 100g beansprouts
Sauce
- 100ml Chinese chicken soup stock (1 tsp mixed with 100ml warm water)
- 2 tsp oyster sauce
- 1 tsp soy sauce
- 1/2 tsp salt
- 2 tsp sugar
- 30g Chinese chives cut to 5cm in length
- 1 tbsp water and 1 tbsp of potato starch to make a slurry
Garnish (optional)
- Sesame oil
- Sesame seeds
- Chili threads
Instructions
- Heat a wok on medium and add a drizzle of oil. Once hot, add the pork and sprinkle with salt and pepper. Add the garlic and fry together until pork is sealed.
- Once the pork is sealed, add the ginger, carrot, onion and mushroom and stir fry for a few minutes or until softened slightly.
- Next add the cabbage and bell pepper, stir fry for a minute or so.
- Add the beansprouts and stir fry for another minute.
- Pour in 100ml of chicken stock soup along with 2 tsp oyster sauce, 1 tsp soy sauce, 1/2 tsp salt and 2 tsp sugar.
- Add the Chinese chives and mix.
- Make the slurry and pour it into the sauce.
- Once the sauce is thickened, remove from the heat and dish up.
- Drizzle with sesame oil for finishing touch and garnish with sesame seeds or chili threads. (Optional.)
- Enjoy with rice!
Notes
Pork can be substituted for meat of your choice.
To make this dish vegetarian, you'll need to substitute chicken stock, oyster sauce and omit the meat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Vegetables / Meat
- Method: Stir fry
- Cuisine: Japanese
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