Japanese cuisine · Vegetable Dishes

Yasai Itame

Cabbage, carrot, bell pepper and bean sprouts stir-fried over high heat with soy sauce, ginger and sesame oil.

Ingredients · for 4 servings

• 400g pointed cabbage
• 2 carrots
• 1 red bell pepper
• 200g bean sprouts
• 1 onion
• 1 piece ginger (3cm)
• 2 garlic cloves
• 3 tbsp soy sauce
• 1 tbsp mirin
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt, pepper

Instructions

1. Cut the pointed cabbage into wide pieces, the carrots into thin slices, the pepper into strips and the onion into wedges; finely chop the ginger and garlic.
2. Rinse the bean sprouts in cold water and drain very well – every drop of water costs heat in the pan later.
3. Mix the soy sauce and mirin with 2 tbsp water, so the seasoning can go into the pan in one go at the end.
4. Heat the sesame oil until very hot in a large pan, stir-fry the ginger and garlic for 20 seconds, then add the onion and carrots and stir-fry for 2 minutes, stirring constantly.
5. Add the cabbage and pepper and continue stir-frying over high heat for 3 minutes, until the cabbage wilts but still has some bite.
6. Add the bean sprouts and the seasoning mixture, toss for 1 minute, season to taste with salt and pepper, and serve immediately sprinkled with sesame seeds.