Vegetable Chuka-Don | zojirushi.com

Ingredients (serves 4):
For Vegetables:

4 large napa cabbage leaves
1 medium carrot
4 shiitake mushrooms
4 stalks green onion
5 oz. sliced bamboo shoots, canned
12 snow peas
1/2 cup mung bean sprouts
2 Tbsp. vegetable oil
1 tsp. sesame oil

For Chuka Seasoning:

2 Tbsp. sake (rice wine)
2/3 tsp. sugar
2/3 tsp. salt
2 Tbsp. soy sauce
1-2/3 cup vegetable stock
1/8 tsp. white ground pepper

For Slurry:

2 Tbsp. cornstarch
2 Tbsp. water

For Rice:

5 cups cooked short or medium-grain white rice (see here) or brown rice (see here)

1

Prepare the vegetables. Cut napa cabbage leaves into about 1” x 2” strips. Cut carrots into 1/8” thick bite-sized strips and shiitake mushrooms into 1/4” thick slices. Diagonally slice green onions into bite-sized pieces. Drain bamboo shoot slices. Break the stem ends and pull off the strings of the snow peas.

2

Stir-fry the vegetables. Heat vegetable oil in a frying pan over medium heat. Add vegetables from step 1 except snow peas and mung bean sprouts. Stir-fry for 3 minutes.

3

Add all ingredients for chuka seasoning, and cook for 2 minutes. Add snow peas and mung bean sprouts, then turn heat off.

4

In a small bowl, mix cornstarch and water. Gradually add the cornstarch slurry while stirring continuously.

5

Turn heat back on to medium heat, and continue stirring until the mixture thickens. Allow to boil for 1 minute then drizzle sesame oil. Remove from heat.

6

Arrange the bowls. Fill serving bowls with warm rice. Top each bowl with a quarter portion of the stir-fried vegetables from step 5. Repeat step and make a total of 4 servings. Enjoy!