“YASAI ITAME” (My Version)
(STIR FRIED VEGETABLES)
“Yasai Itame” is the Japanese word for stir-fried vegetables.
“Yasai” denotes vegetables while “Itame” means stir fry.
My first order each time a chance to dine at Jap-Resto comes.
Truth is, the dish needs no recipe to follow at all.
Any veggies peeping out of your ref or leftovers or any combination
you desire can result to this prep.
Flex your muscle by tossing and turning this dish
with thinly sliced pork, chicken, beef, seafood or veggies-all.
Infused a bit of Filipinism again to bolster my wish of having ultra healthy
solid which my red still will push down-way to my tummy.
I dare you to make it.
Loved ones will love you more.
(STIR FRIED VEGETABLES)
“Yasai Itame” is the Japanese word for stir-fried vegetables.
“Yasai” denotes vegetables while “Itame” means stir fry.
My first order each time a chance to dine at Jap-Resto comes.
Truth is, the dish needs no recipe to follow at all.
Any veggies peeping out of your ref or leftovers or any combination
you desire can result to this prep.
Flex your muscle by tossing and turning this dish
with thinly sliced pork, chicken, beef, seafood or veggies-all.
Infused a bit of Filipinism again to bolster my wish of having ultra healthy
solid which my red still will push down-way to my tummy.
I dare you to make it.
Loved ones will love you more.
Prep time: 30 minutes
Cook time: 12 minutes
Total time: 42 minutes
Makes/Serves: 4
Cooking medium: mid-sized frying pan or wok
Special instruction(s): none
Expect what: ready to stir fry by continuous tumbling & tossing.
INGREDIENTS:
MEAT:
½ chicken breast, deboned, sliced nicely
VEGGIE MIX:
1 small carrot, julienned
1 small turnip (singkamas), julienned
1 red bell pepper, de-seeded, julienned
1 green bell pepper, de-seeded, julienned
6 pieces young corn cut in half
3 leaves cabbage, rolled then sliced thinly
200 grams bean sprouts, hairy tips removed
1 small white, onion sliced thinly
6 cloves crushed fresh garlic
40 ml. sesame oil
30 ml. EVOO (Extra Virgin Olive Oil)
20 grams salt
5 grams ground black pepper
OPTIONAL 3 grams MSG
PROCEDURES:
1. Combine sesame oil and EVOO in medium heated pan and add in your garlic and onion. After about a minute, pour in
your salt and pepper seasoned breast. Stir a bit. Stop. Let heat penetrate chicken flesh. Flip when needed.
2. When breast turns bit brown (about 5-8 minutes), scoop out and set aside.
3. In the same pan, adjust heat to high, pour young corn and stir fry for 1 minute. Next add in ALL the remaining veggies.
4. Tossing and turning and tumbling consistently, cook your veggies for 3 minutes. Season with salt , pepper and the
OPTIONAL MSG.
5. Scoop out to your serving plate and garnish with sliced breasts on top.
6. DONE. Enjoy. Be proud of your creation.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Cook time: 12 minutes
Total time: 42 minutes
Makes/Serves: 4
Cooking medium: mid-sized frying pan or wok
Special instruction(s): none
Expect what: ready to stir fry by continuous tumbling & tossing.
INGREDIENTS:
MEAT:
½ chicken breast, deboned, sliced nicely
VEGGIE MIX:
1 small carrot, julienned
1 small turnip (singkamas), julienned
1 red bell pepper, de-seeded, julienned
1 green bell pepper, de-seeded, julienned
6 pieces young corn cut in half
3 leaves cabbage, rolled then sliced thinly
200 grams bean sprouts, hairy tips removed
1 small white, onion sliced thinly
6 cloves crushed fresh garlic
40 ml. sesame oil
30 ml. EVOO (Extra Virgin Olive Oil)
20 grams salt
5 grams ground black pepper
OPTIONAL 3 grams MSG
PROCEDURES:
1. Combine sesame oil and EVOO in medium heated pan and add in your garlic and onion. After about a minute, pour in
your salt and pepper seasoned breast. Stir a bit. Stop. Let heat penetrate chicken flesh. Flip when needed.
2. When breast turns bit brown (about 5-8 minutes), scoop out and set aside.
3. In the same pan, adjust heat to high, pour young corn and stir fry for 1 minute. Next add in ALL the remaining veggies.
4. Tossing and turning and tumbling consistently, cook your veggies for 3 minutes. Season with salt , pepper and the
OPTIONAL MSG.
5. Scoop out to your serving plate and garnish with sliced breasts on top.
6. DONE. Enjoy. Be proud of your creation.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
