Japanese Sauce Stir Fry

This delicious dish was born from my leftover veggies! You can get really creative and use as many different kinds that you want, as well as quantity. It's spicy, fresh, and vegetarian!

I used:

1/2 head Green Cabbage

1/2 red onion

1/2 white onion

1/2 zucchini

4 brown mushrooms

1/2 a small head of bok choy, leaving just about 1/2 of white stem

2 green chilis minced

shredded carrot

3 tbs minced garlic

1 tbs ginger paste or fresh minced ginger

2 eggs (optional)

Green onion and Furikake for serving (optional)

Sauce to add at the end:

1/3 cup soy sauce

1/3 cup mirin

1/3 cup water

1/3 cup Japanese cooking wine

2 tbs sugar dissolved into the liquid

Set aside 1 1/2 tbs cornstarch dissolved into 2 tbs cold water

Give all your veggies a very rough chop, no need to be too precise.

In a very large sauté pan or wok, if you have it, coat the bottom with oil and add your garlic, chilis, and ginger. Sauté for roughly 3 minutes over medium heat to give the garlic some color and release the aromatics of the ginger and chili. Add in your veggies reserving the mushrooms. Cook over medium high heat moving occasionally and thoroughly for about 4 minutes, add in your mushrooms. Cook until your veggies begin to become as tender as you would like them. I cooked mine a total of about 12 minutes-though I had a lot of veggies.

If you would like an egg or two, push your veggies to the sides of your pan or to one half of your wok. Crack the eggs directly in and stir them vigorously until cooked, mix them into the veggies while scraping the pan to remove any burnt-on egg.

Lower your heat to medium low and add in your sauce (MINUS the cornstarch mix).

Coat your veggies well in the sauce and then add in your cornstarch mix and turn off the heat. The residual heat should thicken the sauce. Top with fresh chopped green onion and furikake seasoning if you have it!