It’s easy! Once you learn a few tips on how to stir fry, it becomes a very handy kitchen skill.And not just one kind of vegetable, but several colorful vegetables. It’s nutritious! It’s got vegetables and meat in one dish.Plus, this is an ideal summer dish as you don’t have to stay in your kitchen for too long. It’s quick! No time to cook? Throw in some ingredients and it’s ready to serve in 15 minutes.Personally, I feel the dish is underrated and I want to share the reasons why the stir fry vegetables should be made and enjoyed more often. I don’t know the exact history of this simple dish, but Yasai Itame has been around for many years and it is a common home-cooking dish You might see this dish served as Teishoku 定食 (lunch/dinner set) at Japanese diners. Cooking Tips for Stir-Fry Vegetables (Yasai Itame).It’s not by mistake – I just didn’t want my vegetarian/vegan readers to miss this delicious recipe. From the name you might assume it’s a vegetarian dish however, Yasai Itame usually contains a small amount of thinly sliced pork or sausages.įYI, I have this recipe categorized as Vegetarian & Vegan as you can easily make this vegetarian/vegan-friendly by omitting the meat and oyster sauce. In Japanese, yasai (野菜) means vegetables, and itame (炒め) is a noun form for the verb itameru (炒める), which means stir fry. Today I’m really excited to share this easy and delicious Japanese Stir Fry vegetable dish called Yasai Itame (野菜炒め). Many readers have told me that they are interested in quick and easy recipes that can be made in just 30 minutes or less. Loaded with plenty of vegetables and your choice of protein, everything comes together in less than 30 minutes! Toss and mix! I like to use a glove and mix by hand for best results.Cooking a healthy meal for your family on a busy weeknight is possible with this savory and easy Stir-Fried Vegetables (Yasai Itame) recipe. Third: drain immediately (you can also quickly rinse under cold running water to stop the cooking if you'd like) and place the soybean sprouts in a mixing bowl.įourth: add the minced garlic, sesame oil, soy sauce, fish sauce, chopped green onions, and Korean chili pepper flakes, and sesame seeds to the mixing bowl. Place the lid on the pot and cook on medium-high heat for 5 minutes. Add a pinch of salt and all the soybean sprouts. Second: bring a big pot of water to a boil. This isn't super necessary but makes for a much prettier dish. Pull off the stringy root ends if you have time.Discard any browned sprouts.there's always a few in every bag.The only "cooking" you have to do is boiling the soybean sprouts in water.įirst, clean the soybean sprouts by rinsing under cold running water several times. It's important to select the right kind of sprouts because they can look similar. Soybean sprouts are grown from soy beans (the same beans used to make homemade soy milk and tofu). But on the mainland I've only been able to find soybean sprouts at Korean markets.įYI: mung bean sprouts are grown from mung beans. In Hawaii we can find soybean sprouts and mung bean sprouts at many different markets. Make sure to use soybean sprouts (and not mung bean sprouts). Just-cooked Korean soybean sprouts Soybean Sprouts Vs Mung Bean Sprouts Korean Chili Pepper Flakes (very different from "regular" chili flakes!).Soybean Sprouts (more on this in the next section below).Everything else is just seasoning for the sprouts. Ingredients for Korean Bean Sprouts: soybean sprouts, garlic, sesame oil, soy sauce, fish sauce, green onions, Korean chili pepper flakes, and sesame seeds) IngredientsĪll you need is one main ingredient (the soybean sprouts). Note: We usually call this dish Korean bean sprouts, but you'll also see it go by other names like Korean spicy bean sprouts and bean sprout salad.
#BEAN SPROUT RECIPE JAPANESE FREE#
Others use a lot of garlic (hooray!) Feel free to adjust the recipe to your flavor preference. You'll find Korean Bean Sprouts at all of these places. They range from casual to fancy Korean bbq spots, to small family run Korean restaurants, and my personal favorite.the Korean plate lunch spots ^_^ We have many amazing Korean restaurants in Hawaii. They're delicious hot or cold (and at room temperature), so it's an easy dish to prepare in advance and always have on hand. They're a key part of Korean meals and appear as one of many banchan (vegetable side dishes) when dining at a Korean restaurant. Korean Bean Sprouts are one of our favorite things to eat.
Korean Bean Sprouts, ready to eat! Korean Bean Sprouts (Kongnamul Muchim) Korean Bean Sprouts (Kongnamul Muchim) is a popular side dish found at Korean plate lunch spots and restaurants in Hawaii! It's healthy and simple to make.
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