Japanese Stir-fry Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 42 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 carrot (s), cut into julienne strips
- 1 leek, the white it, cut into julienne strips
- 2 stalks celery, cut into julienne strips
- 100 g suar snap peas
- 200 g beans (princess beans), fine, relatively thin
- 1 cup bamboo shoot (s), diced
- 1 sweet potato (s), cut into julienne strips
- 3 tablespoon sesame oil
- 1 teaspoon ginger, very finely chopped or grated
- 80 ml soy sauce, Japanese, good quality
- 120 ml chicken broth
- 1 teaspoon, heaped wasabi powder, dissolved in the chicken broth, to taste
- 3 tablespoon mirin or sherry medium
- 0.5 tablespoon ½ pepper (Szechuan pepper), ground in a mortar
- Ice cubes
- Salt water
Print Recipe
Pin Recipe Instructions
- Bring a saucepan of salted water to the boil and prepare an appropriately sized bowl with ice water. Blanch the vegetables individually for about 2 minutes in salted water, lift them out with a ladle and pour them into the ice water.
- After cooling down, scoop out again and dry on a kitchen towel. Always add a little ice before the next vegetable is quenched. Finally, blanch the beans. Because they need more salt, add a further amount of it to the cooking water beforehand.
- When blanching individually, always pay attention to very strong boiling water before adding a vegetable. Therefore, always leave the hotplate on the highest setting, even if there are vegetables in the water.
- When the vegetables are needed, heat the oil in a large wok or large pan with a high rim and sauté all the vegetables for about 2-3 minutes. That means: It is constantly turned in the oil while it is heated and continues to cook.
- Now add the ginger, soy sauce, broth, possibly with wasabi and mirin and cook at a higher temperature to the desired point until the liquid has almost evaporated, turning frequently.
- The vegetables should be well saturated with the liquids. Finally, mix in the ground pepper and serve warm or cold.
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