Yasai Itame (Japanese Stir Fried Vegetables) Recipe by Santy Coy
Cooking Instructions 30 minutes 1 Combine the soy sauce, sake, garlic, salt and pepper in a small bowl, stir to dissolve the salt and set aside. 2 Bring a medium pot of water to a boil. Trim all but 2 inched of the spring onion stalks. Halve the bulbs lengthwise. Add the spring onions, snap peas, asparagus and carrot to the water, cook for 1 minutes, and drain. 3 Heat the oil in a large skillet over medium high heat. Add the cabbage, bok choy and mushrooms and cook, stirring frequently until the cabbage wilts slightly and starts to brown in spots, 2 to minutes. 4 Add the spring onions, snap peas, asparagus and carrot and cook, stirring until crisp - tender about 2 minutes. 5 Add the soy sauce mixture and the butter and cook, stirring, just until the liquid has evaporated, 30 seconds to 1 minutes. 6 Serve immediately. 1 Combine the soy sauce, sake, garlic, salt and pepper in a small bowl, stir to dissolve the salt and set aside. 1 Combine the soy sauce, sake, garlic, salt and pepper in a small bowl, stir to dissolve the salt and set aside. 2 Bring a medium pot of water to a boil. Trim all but 2 inched of the spring onion stalks. Halve the bulbs lengthwise. Add the spring onions, snap peas, asparagus and carrot to the water, cook for 1 minutes, and drain. 2 Bring a medium pot of water to a boil. Trim all but 2 inched of the spring onion stalks. Halve the bulbs lengthwise. Add the spring onions, snap peas, asparagus and carrot to the water, cook for 1 minutes, and drain. 3 Heat the oil in a large skillet over medium high heat. Add the cabbage, bok choy and mushrooms and cook, stirring frequently until the cabbage wilts slightly and starts to brown in spots, 2 to minutes. 3 Heat the oil in a large skillet over medium high heat. Add the cabbage, bok choy and mushrooms and cook, stirring frequently until the cabbage wilts slightly and starts to brown in spots, 2 to minutes. 4 Add the spring onions, snap peas, asparagus and carrot and cook, stirring until crisp - tender about 2 minutes. 4 Add the spring onions, snap peas, asparagus and carrot and cook, stirring until crisp - tender about 2 minutes. 5 Add the soy sauce mixture and the butter and cook, stirring, just until the liquid has evaporated, 30 seconds to 1 minutes. 5 Add the soy sauce mixture and the butter and cook, stirring, just until the liquid has evaporated, 30 seconds to 1 minutes. 6 Serve immediately. 6 Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cinnamon French Toast Bites Boston Cream Pie Stuffed Pepper with mince 🫑 Hot milk cake Fresh Spring Lumpia Rolls Cinnamon French Toast Bites Boston Cream Pie Stuffed Pepper with mince 🫑 Hot milk cake Fresh Spring Lumpia Rolls Gosht ki Biryani Floral puffs My sugar cane combo Meatless Fridays Quick Jalapeño Poppers Pizza omelet Fresh Figs Oats Cup Cookies #Cooksnap Fresh Spring Lumpia Rolls Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce Gosht ki Biryani Floral puffs My sugar cane combo Meatless Fridays Quick Jalapeño Poppers Pizza omelet Fresh Figs Oats Cup Cookies #Cooksnap Fresh Spring Lumpia Rolls Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce