Japanese Stir-Fry Vegetables (Yasai Itame)

Ingredients: (Serves 4)

• Cabbage (Shredded) 1 piece
• Marmoreal mushroom ½ pack
• Dried mushrooms (Shredded) 4 pieces
• Carrots (finely chopped) ⅓ piece
• Minced ginger Little
• Sesame Little
• Chopped Katsuobushi Little
• 　

• Sauce：

• Japanese Soya Sauce Little
• Mirin Little
• Salt Little
• Japanese cooking sake Little

Cooking Methods:

Rice

1. Add oil into the Marmite, pre-heat over medium heat for about 4 minutes.　
2. Stir fry the minced ginger until fragrant. Then add all vegetables to stir-fry for around 2 to 3 minutes. Add the Japanese cooking sake and stir-fry evenly. Put in the remaining sauce ingredients to stir-fry for another 30 seconds. Turn off the heat.
3. Remove from the heat. Sprinkle sesame and chopped Katsuobushi. Ready to serve.
Cooking Tips:

1. Le Creuset’s cast iron casserole is good at heat retention and distribute heat evenly which can cook the food and brings out the taste and aroma of the dish in a short period. The stir-fried vegetables can retain their colour in green and keep their crispiness, freshness and sweetness easily.