Ankake Vegetable Stir-Fry recipe - ingredients, nutrition and when to eat it
This Japanese side dish is made by stir-frying vegetables such as cabbage and mushrooms, then finishing with a thickened starch sauce.
This Japanese side dish is made by stir-frying vegetables such as cabbage and mushrooms, then finishing with a thickened starch sauce. Crisp vegetables pair with the smooth, savory sauce, making it a good match for rice. Serve it alongside a warm dinner.
Japanese · 20 minutes to cook
Nutrition (per 300.8g serving): 134.7 kcal · protein 4.4g · carbohydrate 16.9g · fat 7.1g · sodium 1492.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Starch settles quickly, so stir the slurry once more just before pouring it into the pan.
Tips: Cook the vegetables briefly so they keep some crunch.
Tips: If the sauce gets too thick, add water a tablespoon or two at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Cabbage — 70 g
- Carrot — 30 g
- Shiitake mushrooms — 40 g
- Onion — 30 g
- Cooking oil — 1 tsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Water — 100 ml
- Cornstarch — 1 tsp
- Sesame oil — 0.5 tsp