How to Make Perfect Yasai Itame: Japanese Pork & Vegetable Stir Fry

By Sudachi · 25 min

Ingredients

Instructions

1. Peel and julienne the carrot and ginger. Thinly slice the garlic, onion and bell pepper. Roughly chop the cabbage. Cut the garlic chives into 5 cm pieces. Leave the shimeji and bean sprouts whole.
2. Mix 1 tbsp cold water with 1 tbsp potato starch to make a slurry. In a heatproof container, mix 1 tsp chicken bouillon powder, 100 ml hot water, 2 tsp oyster sauce, 1 tsp soy sauce, ½ tsp salt and 1 tsp sugar.
3. Heat a wok over medium-high and add 1 tsp oil. When it shimmers, lay the 100 g pork belly in a single layer and sprinkle with 1 pinch salt. Once seared, flip and brown the other side, then add the sliced garlic.
4. When the garlic smells fragrant, add the ginger, carrot, mushrooms and onion. Stir fry for 1 to 2 minutes, until the carrot starts to bend and the onion turns slightly translucent.
5. Add the cabbage and bell pepper and stir fry for 1 to 2 minutes. Add the 100 g bean sprouts and stir fry for 30 seconds to 1 minute more.
6. Add the garlic chives, then pour the sauce around the edge of the pan and mix well, scraping the bottom if needed.
7. Whisk the slurry again, pour it into the pan and keep mixing until the sauce is thick, glossy and coats the pork and vegetables.
8. Turn off the heat and drizzle with toasted sesame oil. Plate and top with toasted white sesame seeds and chili threads.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionGingerCarrotBell pepperMushroomCabbagePork belly