Mushroom and Vegetable Stir-Fry
or
Oven-Safe Skillet 28cm
- Cook
- 2 min
⅛ head cabbage, cut into 1" pieces
½ onion, cut into 6 wedges
¼ carrot, peeled, halved crosswise, sliced into 1” wide strips
2 green bell bell peppers, seeded and cut into 1" pieces
2 wood ear mushrooms, cut into 1” pieces, quickly rinsed
½ cluster shimeji mushrooms, stemmed and separated
Kosher salt and freshly ground black pepper, to taste
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 tablespoon vegetable oil
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly.
Allow smoke to rise from the entire surface of the pan, then add cabbage, onion, carrot, bell peppers, mushrooms, salt, and black pepper into the pan. Stir-fry for about 2 minutes.
In a small bowl, combine soy sauce and oyster sauce. Once onion is translucent, turn off the heat, mix in the sauces, and serve warm.
There is no need to shake the pan while stir-frying, as Vermicular pans are capable of removing excess moisture from ingredients instantly.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
