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  • Recipe Index
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      • Slow Cooker
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Home » Recipes » Japanese Vegetable Stir Fry

Japanese Vegetable Stir Fry

By: Liz  /  Published: January 27, 2020  /  Updated: May 13, 2020  /   Leave a comment

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This Japanese Vegetable Stir Fry recipe is a sponsored collaboration with Mizkan and the Forward Influence Network. However, all thoughts and opinions are my own.

I love Japanese restaurants but they can get expensive, so lately I’ve been cooking Japanese-inspired meals at home. It’s easier than you think to bring genuine Japanese flavors to your table and this stir fry definitely does it!

Loaded with fresh veggies, chunks of chicken and cooked in a flavorful, tangy sauce, this Japanese vegetable stir fry is a dinner you’ll feel great about serving.

Japanese vegetable stir fry

The key to getting bona-fide Japanese flavor is to use Japanese rice vinegars and sauces, and I always use Mizkan. I consider it my secret ingredient!

Mizkan is the #1 Rice Vinegar brand in Japan* and is becoming more readily available in the U.S. In my area, I’ve seen it at Walmart, and I’m sure it will make its way to more grocery stores before long. Check http://bit.ly/WhereToBuy_Mizkan to find it near you.

*INTAGE SRI. Rice Vinegar Accumulated Sale Revenue 2014 – 2018.

Mizkan Rice Vinegar

How to Make this Japanese Vegetable Stir Fry

Before beginning, make sure all your veggies are prepped. I like using broccoli crowns because the stalks are minimized. It’s all about the florets, right?

broccoli crowns for Japanese vegetable stir fry

I also like adding peeled and chopped daikon radish for its slightly sweet flavor and crunch. It reminds me a bit of water chestnuts, so if you like those, you’ll like daikon too.

measuring cup with jicama

Shishito peppers make another great addition to the veggie ensemble.

shishito peppers

I also add shredded carrots and cooked and shelled edamame.

And I saute chicken breast chunks until cooked completely, then add in some minced garlic in the last minute or so and set it all aside.

sauteed chicken

Then I make my stir fry sauce and that’s where the Mizkan Natural Rice Vinegar comes into play. Its mild and smooth flavor is versatile enough to use in both hot and cold dishes and works beautifully in marinades, sushi, salad dressings and more.

It makes a great replacement for other harsh-tasting vinegar varieties and there are no calories or fat, so all that flavor comes with zero guilt.

A bottle of rice vinegar next to a bowl of stir fry ingredients

I love it in the sauce for my Japanese veggie stir fry because it enhances the flavors of all those veggies!

stir fry sauce

Incidentally, the tangy, rich flavor of Mizkan Mirin would also go beautifully in this recipe.

With its sweet, sour and bitter flavor combo, it brings just the right accent to any dish and adds a nice shine to dipping sauces, broths, marinades and glazes. Try it in homemade teriyaki sauce, braised meat and veggies, tuna poke, miso ramen soup and stir-fried udon noodles too.

I heat some oil in a large pan and add all those chopped veggies.

broccoli and carrots in bowl

The veggies cook for about 10 minutes, and then I add the sauce, stirring to distribute it evenly. And that’s it. It’s ready!

sauteed broccoli and carrots

Sprinkle some sesame seeds over the top before serving.

Japanese veggie stir fry

You can eat the veggies on your own or serve them over rice as I do.

Japanese vegetable stir fry with rice

Pin this Japanese veggie stir fry recipe to Pinterest!

Japanese vegetable stir fry recipe

Japanese Vegetable Stir Fry

Japanese vegetable stir fry

Japanese Vegetable Stir Fry

Liz - Eat Move Make
Easy Japanese vegetable stir fry recipe loaded with fresh veggies, chunks of chicken and cooked in a flavorful, tangy sauce,
Print Recipe Pin Recipe Save Recipe Saved Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Entree
Cuisine Asian
Servings 6
Calories 551 kcal

Ingredients
  

  • 1 chicken breast cut into 1-inch chunks
  • 3 cloves garlic minced
  • 2 tablespoons olive oil divided
  • 1 teaspoon black pepper
  • 2 lbs broccoli crowns rinsed, cut into florets
  • 2 cups carrots shredded
  • 1 cup shishito peppers sliced
  • 2 cups daikon peeled and diced
  • 1 1/2 cups edamame shelled and cooked
  • 2 tablespoons sesame oil
  • 4 tablespoons soy sauce
  • 1/4 cup honey
  • 1 tablespoon chili oil
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup Mizkan Original Rice Vinegar
  • 2 tablespoons white sesame seeds
  • 6 cups cooked rice

Instructions
 

  • Heat 1 tablespoon olive oil over medium-high heat. Saute chicken until browned then lower to medium heat and continue sauteeing until cooked through, about 5 minutes. Add garlic in the last minute of cooking. Remove from heat and set aside.
  • Heat 1 tablespoon of olive oil in large saute pan over high heat. Add all veggies and saute for 8-10 minutes or until veggies reach desired tenderness.
  • Meanwhile, in small bowl, mix together rice vinegar, sesame oil, soy sauce, honey, chili oil and red pepper flakes. Pour into pan with cooked veggies and stir to combine. Sprinkle with sesame seeds before serving over cooked rice.

Nutrition

Calories: 551kcalCarbohydrates: 79gProtein: 24gFat: 17gSaturated Fat: 2gCholesterol: 24mgSodium: 810mgPotassium: 1170mgFiber: 10gSugar: 19gVitamin A: 8270IUVitamin C: 157mgCalcium: 171mgIron: 4mg
Keyword stir fry, vegetables
Tried this recipe?Let us know how it was!

Learn more about Mizkan Natural Rice Vinegar here: http://bit.ly/MizkanNaturalRiceVinegar and learn more about Mizkan Mirin here: http://bit.ly/MizkanMirin

Related topics
Main Dishes: Poultry RecipesAsian Mizkan rice vinegar stir fry veggies

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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