Japan

Yasai itame

Name: Yasai itame
Total time: 20 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1/4 small in squares cabbage; Carrot, thin strips; 1 small sliced onion; 1 1/2 cups bean sprouts moong sprouts (mung bean sprouts); 1 green in strips capsicum (green capsicum, green bell pepper); Button mushroom, sliced; 3 cloves sliced garlic; 1/2 inch in strips ginger; 4 tsp cooking oil (vegetable oil); 1 tbsp soy sauce; 1/2 tsp salt; a few grinds black pepper; 1 tsp sesame oil

Japanese home cooks' fridge clean out: hot wok, crisp vegetables, five minutes. Done.

20 minTime

5 gProtein each

mildSpice

Stir fried vegetables, Japanese style3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

151kcalsame

5 gproteinsame

5 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cabbage¼ small, in squares

Carrotthin strips

Onion1 small, sliced

Moong sprouts (mung bean sprouts)1½ cups bean sprouts

Capsicum (green capsicum, green bell pepper)1 green, in strips

Button mushroomsliced

Garlic3 cloves, sliced

Ginger1.5 cm, in strips

Cooking oil (vegetable oil)4 tsp

Soy sauce1 tbsp

Salt½ tsp

Black peppera few grinds

Sesame oil1 tsp

Method

5 steps

1Cut everything before you start. Separate cabbage stems from leaves and pat the sprouts dry.
2Heat the oil in a wok on the highest flame until it shimmers. Add garlic and ginger for 15 seconds.
3Add carrot, onion and cabbage stems and toss for 1 minute. Add cabbage leaves, capsicum and mushrooms and toss 1 minute more.
4Add the sprouts and toss for 30 seconds. Season with salt and pepper, pour the soy sauce around the hot edge of the wok and finish with sesame oil.
5Serve at once.

Serve it like this

Heap onto a warm plate straight from the wok so it stays crisp. Serve beside rice and miso soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Yasai itame

Japanese home cooks' fridge clean out: hot wok, crisp vegetables, five minutes. Done.

20 minTime

5 gProtein each

mildSpice

Stir fried vegetables, Japanese style3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

151kcalsame

5 gproteinsame

5 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cabbage¼ small, in squares

Carrotthin strips

Onion1 small, sliced

Moong sprouts (mung bean sprouts)1½ cups bean sprouts

Capsicum (green capsicum, green bell pepper)1 green, in strips

Button mushroomsliced

Garlic3 cloves, sliced

Ginger1.5 cm, in strips

Cooking oil (vegetable oil)4 tsp

Soy sauce1 tbsp

Salt½ tsp

Black peppera few grinds

Sesame oil1 tsp

Method

5 steps

1Cut everything before you start. Separate cabbage stems from leaves and pat the sprouts dry.
2Heat the oil in a wok on the highest flame until it shimmers. Add garlic and ginger for 15 seconds.
3Add carrot, onion and cabbage stems and toss for 1 minute. Add cabbage leaves, capsicum and mushrooms and toss 1 minute more.
4Add the sprouts and toss for 30 seconds. Season with salt and pepper, pour the soy sauce around the hot edge of the wok and finish with sesame oil.
5Serve at once.

Serve it like this

Heap onto a warm plate straight from the wok so it stays crisp. Serve beside rice and miso soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Yasai itame

Make it your way

Ingredients

Method

Yasai itame

Make it your way

Ingredients

Method

Make it a meal