00:00Whatever your fridge has tonight is the dish.
00:02That is the whole point of yasai-tame.
00:04No fixed recipe.
00:06In 20 minutes, you'll have a glossy soy glaze stir-fry on rice.
00:10Grab your wok and let's get started.
00:14Whisk 1 teaspoon of Chinese-style chicken bouillon powder in 200ml of hot water in a small heat-proof container,
00:21then stir in 2 teaspoons of oyster sauce,
00:251 teaspoon of Japanese soy sauce,
00:27½ teaspoon of salt, and 1 teaspoon of sugar until sugar fully dissolves.
00:33The bouillon and oyster sauce together do a lot of heavy lifting here.
00:37The bouillon gives you the meaty backbone in seconds.
00:40The oyster sauce brings the glossy, savory, sweet finish.
00:44In a small separate bowl, stir 1 tablespoon of cold water into 1 tablespoon of dish starch until smooth,
00:51or use cornstarch if that's what you have.
00:54That is our slurry, so save it by the stove for later.
00:58Peel and julienne 50g of carrot.
01:02Julienne 15g of fresh ginger root the same way.
01:07Thinly slice 2 cloves of garlic, then thinly slice 50g of onion and 50g of bell pepper.
01:15Roughly chop 100g of green cabbage into bite-sized pieces.
01:21Cut 30g of garlic chives into 5cm length.
01:26Set a wok or your largest frying pan over medium-high heat,
01:30and let it get properly hot before anything goes in.
01:33Add 1 teaspoon of neutral oil and swirl it around the pan.
01:37When it shimmers, lay 100g of thinly sliced pork belly down in a single layer,
01:44and sprinkle a small pinch of salt over it.
01:46Let me sit for 30-60 seconds until the underside turns golden and releases naturally from the pan,
01:54then flip it and brown the second side briefly.
01:58Stir in the sliced garlic and let it bloom in the rendered fat for 10-15 seconds,
02:04just until you start to smell it.
02:06The slower cooking vegetables go in eggs, ginger, carrots, mushrooms and onion all together.
02:12That's why I put these on the same plate when I prepped.
02:16Dose them through the fat so every piece picks up flavour on the way in.
02:21Cook for about 1-2 minutes, stirring occasionally, but not constantly.
02:27The onion will turn translucent at the edges, the carrots will start to bend,
02:31and that is your cue to move on.
02:34Add the cabbage and the bell pepper.
02:36These medium-density vegetables only need 1-2 minutes to land a crisp tender.
02:42Toss everything together, letting each piece touch the hot pan briefly.
02:47Add the bean sprouts and stir fry for 30 seconds to 1 minute, no longer.
02:54Bean sprouts hold a lot of water inside the delicate cell walls,
02:58and prolonged heat ruptures those cells fast.
03:01Once they break, the water floods the pan, and what was a crisp stir-fry turns into a puddle.
03:08Add the garlic chives and pour all the premixed sauce around the pan, deglaze in the bottom if needed.
03:15Yasaitame, by the way, just means stir-fried vegetables.
03:18It is the everyday home-cooked stir-fry of Japan, the dish that absorbs whatever your fridge gives you,
03:25no fixed list and no strict ratio.
03:28Once you know the sauce and the timing, you own this one for life.
03:33I call this dish the fridge cleaner.
03:36Give the slurry a quick stir and drizzle it into the pan while you keep tossing.
03:41Within a few seconds, you will see a thin watery juices in the pan transform into a glossy,
03:48clingy sauce that wraps around every piece of vegetable and pork.
03:52Keep the heat up medium and keep tossing.
03:55Let it bubble for another 30 to 60 seconds until the sauce is thick and properly glossy.
04:01Turn off the heat and drizzle in toasted sesame oil for aroma, then give the pan one final toss.
04:08Plate up, then garnish with optional toasted sesame seeds and chili threads.
04:14And this is my Yasaitame.
04:16This is what an empty fridge looks like in 20 minutes.
04:21Make this night.
04:22Google Yasaitame Sudachi for the full printable recipe with exact measurements and timing.
04:28Want even more delicious recipes?
04:30Grab my free cookbook from the link in the description.
04:34Ok, let's go over the ingredients one more time.
04:37And if you're ready to cook, grab the written instructions by clicking the
04:40full recipe box with a picture that's about to pop up on your screen.
04:44That's a wrap.
04:45You can find the full, printable version of this recipe on my website, linked right on the screen.
04:51It has all the extra details to help you get it perfect every time.
04:54If you enjoy this, check out my Easy Recipe playlist.
04:58And next week, I'm making souffle cheesecake. Hit subscribe so you don't miss it. See you then.
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