JAPANESE SPRING VEGETABLE STIR-FRY
This dish was featured in the Vegetarian Times magazine and looks pretty impressive with the attractive mix of vegetables. I usually add a little pepper with extra vinegar and soy sauce to give it a kick, but I decided to post it as it was originally published. As is, it has a very delicate flavor that does not overpower the vegetables that are showcased in the dish. If you don't have a good source for Asian foods near you, try substituting corn starch for the Japanese arrowroot, and rice wine vinegar for the umeboshi. It's really important that snow peas be very fresh, so this is a great recipe if you happen to have a good source of fresh produce near you (or if you grow your own).
Provided by Eat Your Vegetables
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat. Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices. Add sake and soy sauce. Increase heat and simmer rapidly, about 3 minutes, or until liquid is syrupy.
- Stir in 2 1/2 cups water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens. Add asparagus, simmer 3 to 5 minutes, or until tender. Stir in snow peas and arrowroot and cook, stirring constantly, 1 to 2 minutes, or until sauce has returned to a simmer and thickened.
- Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.
Nutrition Facts : Calories 253.7, Fat 7.5, SaturatedFat 1.1, Sodium 292.4, Carbohydrate 36.9, Fiber 6.7, Sugar 9.9, Protein 6.6
JAPANESE STIR-FRY
The first thing I learned about Japanese cooking is that all the sauces were some combination of shoyu, rice vinegar, sugar, and mirin. This is a quick and easy meal that I made up. Shoyu is a Japanese soy sauce. It gives a much richer flavor than regular soy sauce, and tastes less salty. Mirin is Japanese cooking wine, made of rice wine. If you can't find any, just omit it, it will still taste wonderful.
Provided by Abi Fae
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
- Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
- Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
- Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
- Add in the veggies and cook until the rice is done.
- If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
- Serve over rice.
Nutrition Facts : Calories 193.7, Fat 8.8, SaturatedFat 1.4, Cholesterol 37.8, Sodium 737.6, Carbohydrate 13.7, Fiber 3.7, Sugar 5.9, Protein 16.1
SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES)
Japchae is a savory Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy. (They are also wheat-free, so they are a great option for those avoiding gluten.) The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavors like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for potlucks and picnics.
Provided by Kay Chun
Categories dinner, lunch, noodles, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.
- In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
- In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
- Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
- Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
- Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.
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