Yasai Itame Japanese Stir Fry Vegetables Recipe (野菜炒め) Recipe by Julie - Mrs. Lin's Kitchen
Yasai Itame - Japanese Stir Fry Vegetables Recipe (野菜炒め) Cooking Instructions 30 minutes 1 Thinly slice the yellow onion 2 Peel the carrot skin before cutting it diagonally into thin slices. I use about half of a carrot. 3 Thinly slice the green bell pepper. I used a combination of string beans, bell pepper and snap peas but you can just use one cup of either one of them. 4 If you use snap peas, remove the stem, then pull the string with it and cut them in half 5 Do the same for the green beans and cut them into 2” long 6 Peel the ginger skin and cut 8 to 9 thin slices 7 Thinly slice the garlic clove 8 Chop the cabbage leaves into bite-sized pieces. I have about 4 or 5 leaves here. 9 Cut the pork belly slices to about 2” long 10 Turn the heat on medium-high or high depending on your stove. Heat up 1 tbsp of oil. 11 Add the ginger and garlic. Stir fry until fragrant. 12 Add sliced yellow onion and continue to stir fry for another minute 13 Add the pork belly and cook until it’s no longer pink. Pork belly is a fattier cut. Therefore, I didn’t add a lot of oil in the beginning. The fat released from the pork belly will be enough to stir fry everything. 14 Add the carrot. You want to add the veggies that take longer to cook in first. Stir continuously. 15 Add the green beans, snap peas and bell pepper to the mix and stir for a few seconds 16 Add the cabbage and bean sprouts 17 For the seasoning, add 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce and 1/2 tsp of salt. Keep stirring. You can adjust the salt according to your liking. 18 The entire stir-frying process takes me between 6 to 8 minutes. You want the vegetables cooked but still crunchy, not soft and wilted. Turn off the heat and transfer yasai itame into a serving plate. 19 Stir-fried vegetables are best served immediately with hot steamy rice. Enjoy! 20 Watch my instruction video here: 1 Thinly slice the yellow onion 1 Thinly slice the yellow onion 2 Peel the carrot skin before cutting it diagonally into thin slices. I use about half of a carrot. 2 Peel the carrot skin before cutting it diagonally into thin slices. I use about half of a carrot. 3 Thinly slice the green bell pepper. I used a combination of string beans, bell pepper and snap peas but you can just use one cup of either one of them. 3 Thinly slice the green bell pepper. I used a combination of string beans, bell pepper and snap peas but you can just use one cup of either one of them. 4 If you use snap peas, remove the stem, then pull the string with it and cut them in half 4 If you use snap peas, remove the stem, then pull the string with it and cut them in half 5 Do the same for the green beans and cut them into 2” long 5 Do the same for the green beans and cut them into 2” long 6 Peel the ginger skin and cut 8 to 9 thin slices 6 Peel the ginger skin and cut 8 to 9 thin slices 7 Thinly slice the garlic clove 7 Thinly slice the garlic clove 8 Chop the cabbage leaves into bite-sized pieces. I have about 4 or 5 leaves here. 8 Chop the cabbage leaves into bite-sized pieces. I have about 4 or 5 leaves here. 9 Cut the pork belly slices to about 2” long 9 Cut the pork belly slices to about 2” long 10 Turn the heat on medium-high or high depending on your stove. Heat up 1 tbsp of oil. 10 Turn the heat on medium-high or high depending on your stove. Heat up 1 tbsp of oil. 11 Add the ginger and garlic. Stir fry until fragrant. 11 Add the ginger and garlic. Stir fry until fragrant. 12 Add sliced yellow onion and continue to stir fry for another minute 12 Add sliced yellow onion and continue to stir fry for another minute 13 Add the pork belly and cook until it’s no longer pink. Pork belly is a fattier cut. Therefore, I didn’t add a lot of oil in the beginning. The fat released from the pork belly will be enough to stir fry everything. 13 Add the pork belly and cook until it’s no longer pink. Pork belly is a fattier cut. Therefore, I didn’t add a lot of oil in the beginning. The fat released from the pork belly will be enough to stir fry everything. 14 Add the carrot. You want to add the veggies that take longer to cook in first. Stir continuously. 14 Add the carrot. You want to add the veggies that take longer to cook in first. Stir continuously. 15 Add the green beans, snap peas and bell pepper to the mix and stir for a few seconds 15 Add the green beans, snap peas and bell pepper to the mix and stir for a few seconds 16 Add the cabbage and bean sprouts 16 Add the cabbage and bean sprouts 17 For the seasoning, add 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce and 1/2 tsp of salt. Keep stirring. You can adjust the salt according to your liking. 17 For the seasoning, add 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce and 1/2 tsp of salt. Keep stirring. You can adjust the salt according to your liking. 18 The entire stir-frying process takes me between 6 to 8 minutes. You want the vegetables cooked but still crunchy, not soft and wilted. Turn off the heat and transfer yasai itame into a serving plate. 18 The entire stir-frying process takes me between 6 to 8 minutes. You want the vegetables cooked but still crunchy, not soft and wilted. Turn off the heat and transfer yasai itame into a serving plate. 19 Stir-fried vegetables are best served immediately with hot steamy rice. Enjoy! 19 Stir-fried vegetables are best served immediately with hot steamy rice. 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