If you’re looking for a quick and healthy meal, my Japanese Vegetable Stir Fry is exactly what you need! This vibrant dish is packed with a delicious mix of veggies like shiitake mushrooms, snap peas, and bell peppers, all tossed in a savory Japanese-inspired sauce. It’s super easy to make in just 8 minutes and makes a perfect main dish or a tasty side to your favorite Asian meals—get ready to whip up this colorful stir fry in no time!
Table of Contents
Why I Love This Recipe
I crafted this Japanese Vegetable Stir Fry as a quick and delicious way to get a variety of vegetables onto your plate, all in one dish and under 8 minutes! This stir fry features a colorful mix of vegetables like shiitake mushrooms, snap peas, and bell peppers, all tossed in a savory-sweet Japanese-style sauce inspired by my Japanese Pork Stir Fry!
What I love about this dish is its simplicity and how I can pack a full daily intake of veggies in one plate for my family to enjoy, just like in my Shiitake Stir Fry and Japanese Miso Eggplant Stir Fry! Just slice the veggies, stir-fry, and toss everything in my handcrafted Stir-Fry Sauce, creating a balanced, veggie-packed dish!
Whether you need a vibrant side or a satisfying vegetarian main, this dish is for anyone looking for an easy, flavorful way to enjoy more vegetables at the table. Plus, it’s perfect for those busy nights when you want a wholesome meal in no time! Ready to give it a try? You won’t regret it—this recipe is a must-make!
Ingredients
Ingredients
- Onion – sliced yellow or brown onion.
- Carrots – peeled and sliced.
- Bell Peppers – de-seeded and sliced. I recommend using red or orange bell pepper to give the dish color.
- Shiitake Mushroom – fresh shiitake mushrooms de-stemed and sliced.
- Snap Peas – de-strung and whole.
- Bean Sprouts – freshly packed and found at Asian grocery stores.
- Garlic– fresh sliced garlic.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Green Onion – finely chopped green onion scallions.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps provide the base of the sauce and mellow out the flavors.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Sweetener – use your preferred sweetener.
- Black Pepper – ground. Gives the signature flavor found in the pepper sauce.
- Salt – sea salt recommended.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
☑ Before Getting Started
Prepare your ingredients in advance for efficient stir-frying, and use a spacious Wok or Deep Skillet to maintain high heat and evenly cook your stir-fry for a delicious outcome.
Step 1 Slice the onions, carrots, bell pepper, and shiitake mushrooms.
Step 2 Add Japanese sake to a skillet and let it boil for 15-20 seconds.
🍶Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 3 In a bowl, combine the boiled sake, soy sauce, sweetener, salt, and black pepper to make the stir-fry sauce.
Step 4 In a large wok, heat the cooking oil. Once the oil is hot, add the sliced garlic and cook for 20-30 seconds until fragrant.
Step 5 Next, add the sliced onions, carrots, and bell peppers. Cook for 2-3 minutes until the vegetables are softened.
Step 6 Add the sliced shiitake mushrooms, snap peas, and bean sprouts. Cook for 2-3 minutes until the vegetables are tender to your liking.
Step 7 Pour the stir-fry sauce over the vegetables, toss to coat, and transfer to a serving plate. Top with chopped green onions and serve.
Recipe Variations
For a protein boost, add sliced steak to create my Japanese Steak Stir Fry, or go for sliced pork to make my Pork and Vegetable Stir Fry. Both variations keep the savory-sweet flavors of the original stir fry while adding heartiness, making them perfect for a more filling meal.
Pairing Recommendations
This stir fry pairs perfectly with a simple bowl of rice, which helps soak up the delicious stir-fry sauce. If you’re looking to make it a more complete meal, add a protein main dish like my Pork Ginger or Pork and Onion Stir Fry with a side of Japanese Chicken Soup or Miso Soup to add a warm touch to your meal!
Frequently Asked Questions
Can I use frozen vegetables for this stir fry?
Fresh vegetables are best for this recipe, but you can use frozen if needed. Just make sure to thaw and drain them before cooking.
How can I make this stir fry spicier?
To add some heat, you can include chopped red pepper, chili sauce or a splash of Sriracha in the stir fry sauce.
How do I prevent the vegetables from getting soggy?
Make sure not to overcrowd the pan to give the vegetables enough space allows the liquid to evaporate. If needed, stir-fry in batches to maintain the right texture.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will keep for 7-10 days.
Other Recipes You Might Like
Watch How To Make It
Japanese Vegetable Stir Fry
Ingredients
Stir Fry
- ¼ Cup Onions sliced
- ¼ Cup Carrots sliced
- ¼ Cup Red Bell Pepper sliced
- 2 Whole Shiitake Mushroom thinly sliced
- ¼ Cup Snap Peas destrung
- ¼ Cup Bean Sprouts
- 2 Cloves Garlic sliced
- 1 1/2 tbsp Cooking Oil neutral in flavor, no taste
- 1 Stalk Green Onions chopped
Sauce
- 3 tbsp Japanese Sake
- 2 tbsp Soy Sauce
- 2 tsp Sweetener your preferred sweetener
- 1/8 tsp Black Pepper
- ⅛ tsp Salt
Instructions
- Gather all the ingredients.
- Slice the onions, carrots, bell pepper, and shiitake mushrooms.
- In a skillet, add the Japanese sake and let it boil for 15-20 seconds.
- In a separate bowl, mix the boiled sake with soy sauce, sweetener, salt, and black pepper to create the stir-fry sauce.
- Heat the cooking oil in a large wok. Once hot, add the sliced garlic and cook for 20-30 seconds until fragrant.
- Next, add the sliced onions, carrots, and bell peppers. Sauté for 2-3 minutes, allowing the vegetables to soften.
- Add the shiitake mushrooms, snap peas, and bean sprouts to the wok. Cook for another 2-3 minutes, until all the vegetables are tender to your liking.
- Pour the stir-fry sauce over the vegetables, toss everything to coat, and transfer to a serving plate. Garnish with chopped green onions and serve.
Nutrition
*Values Based Per Serving