Yasai Itame, Stir Fry Vegetables, is a common home cooking dish. Nobody really use recipes to make Yasai Itame. You just look in the refrigerator and search for what vegetables to use up. Yes, Yasai Itame is left-over vegetable mishmash or hodgepodge food (a lot of the time anyway).
There is a different type of Yasai Itame in Japan, which is served at Chinese restaurants. There are more Chinese seasonings like oyster sauce and other flavorings in it. That is very good too, but it is a bit more elaborate than what we eat everyday. Here we’d like to recreate a very typical home cooking version.
Typical vegetables used for Yasai Itame are cabbage, onions, bean sprouts. In addition to those, anything is fine. Pork is the meat often used in the dish, but beef, chicken, or even shrimp will work too.
To enjoy the crispiness of vegetables and avoid water seeping out from veggies, cook fast at high heat. This is a very quick dish to make, so it is great for weekday dinners. Yasai Itame could be a wonderful side dish, but also works as a main dish if you add more meat (or not). Our Yasai Itame recipe is very basic, so enjoy changing ingredients as you like.
- 1 Tbsp vegetable oil
- 1/4 tsp garlic, minced
- 1/4 tsp ginger, minced
- 5 oz (150g) pork, thinly sliced and cut small
- 7oz (200g) cabbage
- 4oz (120g) bean sprouts
- 1/2 carrot
- 1/2 onion
- 1/2 green pepper
- 1/4 -1/2 tsp salt
- 2 tsp soy sauce
- Cut cabbage into 2" squares, and cut carrot, onion, and green pepper into thin slices.
- Put oil, garlic, and ginger in a wok, and heat at medium heat. After the wok is hot, add pork and fry for a couple of minutes, stirring until brown.
- Add vegetables, turn to high heat, and cook stirring constantly until vegetables wilt (but do not over cook).
- Add salt, pepper, soy sauce to taste, mix, and remove from heat to serve.