Kinpira Yasai - Japanese Stir Fried Vegetables

RECIPE NOTES
Kinpira yasai is a traditional Japanese dish that features stir-fried vegetables, typically root vegetables such as burdock root (gobo) and carrots. The dish is flavored with soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake or dashi (Japanese soup stock). Sometimes, other vegetables like lotus root, mushrooms, or bamboo shoots are also included.

The vegetables I'm using
The first time I saw this recipe was in a cookbook I have called "Japan Easy", I actually have a Spanish copy, so it isn't the easiest for me to follow along but I know the book is sold in English as well. Anyhow, the vegetables that are called for in the book are "long broccoli" which I assume is rapini, carrots, snow peas, and red pepper. When I go to the grocery store, rapini is quite expensive so I more often opt for regular broccoli. The recipe uses four carrots, I prefer less carrot, and I like to add celery to mine as well. Moral of the story, you can use whatever vegetables you like. I also don't measure my sauce ingredients anymore, I am decent at free pouring and I just keep the ratio in mind. 

Cooking Tips
This is definitely something I break out my wok for. I get it nice and hot with a drizzle of oil, and then add the vegetables. Typically when I make stir fry I like the veggies to be on the firmer side, but with this dish I take them a bit further than I normally would. They still have texture, but are just softened a bit more than normal. 

I have the Spanish copy of Japan Easy cookbook, I really love it. I haven't tried many of the recipes, but I am looking forward to. I have another vegan Japanese cookbook that is a bit more involved and I would say "complicated" for a beginner (I'm a beginner when it comes to Japanese ingredients and terms), but this "Japan Easy" cookbook comparatively, definitely seems to be true to it's name. A good starting point for anyone interested in some simple Japanese Vegan food. 

Side Dishes I like to make with my Kinpira Yasai
Sushi Rice
I love making a pot of sushi rice along side. If you have never made it before, it isn't hard. You make a simple seasoned rice vinegar by heating it with a bit of sugar and salt, then fold it into the cooked sushi rice. The rice is sticky, a bit sweet and bright. 

Vegan Beef
I often will just grab a pack of ground round (veggie ground beef), and the supermarket, I pop it in a pan to heat it up and I will either just start adding soy sauce, brown sugar, sesame oil, garlic, ginger etc on the fly to taste, or if I have a batch of my Korean BBQ sauce on hand, I will heat it up with some of that, letting it reduce. Instead of ground round, you could use tofu, or a combination of tofu and plant based meat. I tend to switch it up based on what I have, or what is on sale at the supermarket. 

How to Eat
This meal can be served hot or at room temperature. Either way, I serve it with a pile of nori on the side cut into palm sized squares. I spoon in a bit of rice, vegetables and beef, and then pop it in my mouth in one bite. It's like a little Japanese inspired taco and the combination of all the components has become a meal I crave now and again. It's really simple and satisfying. 

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