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Japanese Stir-fried Mixed Vegetables
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Serves : 4
Preparation time : 20 minutes
Cooking time : 10 minutes
Ingredients :
1 tablespoon Japanese sesame oil
1 small brown or yellow onion, cut into thin wedges
1 small carrot, thinly sliced
1 large green capsicum (bell pepper), sliced into rectangles
2 cloves garlic, finely chopped
1 heaped teaspoon finely grated ginger
50g snow peas, tops and tails removed
300g Chinese cabbage, shredded
85g bean sprouts, soaked in water and drained
2 tablespoons sake 1/4 teaspoon dashi powder dissolved in 1 tablespoon water (substitute water or stock for dashi mixture)
4 teaspoons soy sauce
Method :
Heat oil in a large frying pan or wok over high heat and fry onion and carrot for 2 minutes or until onion is transparent. Add capsicum and continue stir-frying for 2 minutes.
Add garlic, ginger and snow peas then stir-fry for 1 minute or until fragrant.
Add cabbage and bean sprouts and fry until cabbage starts to wilt, about 2 minutes.
Add sake, dashi mixture and soy sauce to pan, stir-frying until cooking liquid is evaporated and vegetables are tender. Serve immediately.
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