野菜炒め

Vegetable Stir-fry

This classic stir-fry can be cooked in minutes and with minimal preparation involved—exactly what you want in a side dish. If you’re using a wok, make sure you season it properly as it will help enhance the flavour of each dish you make.

SERVES 4–6 AS A SIDE

vegetable oil, for cooking

1 teaspoon sesame oil

1 onion, cut into thin wedges

1 carrot, peeled, thinly sliced on the diagonal

1 teaspoon grated fresh ginger

6 fresh shiitake mushrooms, stems discarded, caps sliced

½ green capsicum (pepper), thinly sliced

90 g (3¼ oz/2 cups) sliced Chinese cabbage (wong bok)

90 g (3¼ oz/1 cup) bean sprouts

1 tablespoon Japanese soy sauce or tamari

1 tablespoon mirin

pinch of ground white pepper

toasted sesame seeds, to garnish, optional

Heat a little vegetable oil and the sesame oil in a wok or large frying pan over high heat, add the onion and stir-fry for 2 minutes, or until lightly golden.

Add the carrot and stir-fry for another minute. Add the ginger, shiitake, capsicum and cabbage and stir-fry for 2 minutes, or until the cabbage has wilted slightly. Add the bean sprouts, soy sauce, mirin and a pinch of white pepper and stir-fry for another minute. Serve immediately, garnished with toasted sesame seeds, if you wish.