Deb and I trek off to the Japanese restaurants on occasion... we like the food. Of course, there are times when it isn't real convenient to just jump in the car and run out for dinner. Yet, when the hankerin hits, it's Japanese for dinner, one way or another.
So, for those times you want to try this at home, grab a frying pan and give it a whirl.
One quick side note: Deb and I use this as a side dish more times than not, but throw in some sea scallops and shrimp, or cube up some chicken, pork, or beef, or any combination thereof, and it makes a complete, cooked to order meal that's sure to please.
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Ingredients Vidalia sweet onions Fresh mushrooms Yellow squash Zucchini squash Bean Sprouts Sesame oil Soy Sauce Spices: Minced Garlic, salt, pepper, sesame seeds
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Preparation:
Instructions:
Fire up the frying pan. Add about a Tbs of sesame oil and a good pat of butter, and let it get good and hot.
If you're going to turn this into the "full monty, full meal" version, add the pork or chicken now... God knows we don't want anyone to get food poisoning. Also, the scallops or shrimp won't take near as long as chicken or pork, but they should also be fully cooked before serving. Keep this in mind... Add the steak as you see fit based on your taste for rare or cooked beef.
The nature of this beast is that the veggies are served a little crunchy. That is to say, they aren't cooked into an absolute mush as most Southern style vegetables are often found. That said, throw in the onions and garlic and let them begin to caramelize to get them almost as done as you want them. I put everything in all at once, but... Anyway, once there, add:
Stir everything pretty often (to be read as constantly). It won't take but a few minutes, but cook them as done as you want them. At the last moment, throw in the bean sprouts; they should be in only long enough for the steam to warm them up. Serve and enjoy.