Vermicular | Stir-Fried Vegetables

Stir-Fried Vegetables

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
2 min

⅛ head cabbage, cut into 1" pieces
½ onion, cut into 6 wedges
½ carrot, peeled, halved crosswise, sliced into 1” wide strips
2 green peppers, seeded and cut into 1" pieces
Kosher salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil

1 teaspoon soy sauce
1 teaspoon sesame oil

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of vegetable oil and swirl to coat evenly.

  2. Allow smoke to rise from the entire surface of the pan, then add cabbage, onions, carrots and green peppers into the pan. Sprinkle salt and black pepper. Stir-fry for about 2 minutes.

  3. Once onion is translucent, add soy sauce and lightly stir. Drizzle sesame oil and serve.

  • There is no need to shake the pan while stir-frying, as Vermicular pans are capable of removing excess moisture from ingredients instantly.

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Musui–Kamado with the Vermicular Cookbook.

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