YASAI ITAME

YASAI  ITAME:

INGREDIENTS:                  (serves 2)

1  tsp  oil, for cooking
80  g  white cabbage, julienned

50  g  carrots, julienned

25  g  bean sprouts

25  g  zucchini, julienned

25  g  shitake mushroom, sliced

20  g  onion, julienned

10  ml  kikkoman soy sauce

2  g each, black pepper, hondashi and butter

METHOD:

• Heat oil in a saucepan and saute cabbage, carrots, bell pepper, bean sprouts and zucchini till glazed by the oil.  Add mushrooms and onions and stir -fry.
• Add butter, then season with pepper and kikkoman soy sauce and continue stir-frying until the vegetables are cooked through.