Vegetable <i>Chuka-Don</i>

Chuka-Don consists of a variety of fresh vegetables that are stir-fried and seasoned with chuka sauce. Savory and light, enjoy it over a bed of fluffy rice.

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)

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.

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.

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

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

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.

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!

Vegetable Chuka-Don