Buta Yasai Itame (Japanese Vegetable Stir Fry with Pork)
Ingredients
- 1 tsp cooking oil
- 100 g thinly sliced pork belly
- 1 pinch salt and pepper
- 2 cloves garlic thinly sliced
- 15 g ginger root julienned
- 50 g carrot peeled and julienned
- 50 g 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 bean sprouts
- 30 g garlic chive(s) cut to 5cm in length
Sauce
- 1 tsp Chinese-style chicken bouillon powder
- 100 ml hot water
- 2 tsp oyster sauce
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp salt
- 2 tsp sugar
- 1 tbsp cold water to make slurry
- 1 tbsp potato starch (katakuriko) or cornstarch, to make slurry
Garnish (optional)
- 1 tsp toasted sesame oil
- 1 tbsp toasted white sesame seeds
- 1 tsp chili threads
Instructions
- Heat a wok on medium and add 1 tsp cooking oil. Once hot, add 100 g thinly sliced pork belly and sprinkle with 1 pinch salt and pepper. Add the sliced 2 cloves garlic and fry together until pork is sealed.
- Once the pork is sealed, add 15 g ginger root, 50 g carrot, 50 g onion and 50 g shimeji mushrooms and stir fry for a few minutes or until softened slightly.
- Next add 100 g green cabbage and 50 g bell pepper, stir fry for a minute or two.
- Add 100 g bean sprouts and stir fry for another minute.
- Mix 1 tsp Chinese-style chicken bouillon powder and 100 ml hot water together in a jug and then pour it into the wok along with 2 tsp oyster sauce, 1 tsp Japanese soy sauce (koikuchi shoyu), ½ tsp salt and 2 tsp sugar.
- Add 30 g garlic chive(s) and mix.
- Make the slurry in a small bowl with 1 tbsp cold water and 1 tbsp potato starch (katakuriko). Pour it into the wok and mix well.
- Once the sauce is thickened, remove from the heat and dish up.
- Drizzle with 1 tsp toasted sesame oil for finishing touch and garnish with 1 tbsp toasted white sesame seeds or 1 tsp chili threads. (Optional.)
- Enjoy with rice or noodles!
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