• Miwa

<QUICK YAM AND ASPARAGUS STIR FRY>

Updated: Apr 22

This is what I cooked last night when I didn't really have any time or any ingredients. This meal takes only 10 minutes and is really versatile.


I use mayonnaise as an oil and then season it with ponzu which contains soy sauce, vinegar, fish stock, and citrus juice. The freshness of ponzu will reduce the excess richness of the mayonnaise and they perfectly balance each other out. Please give it a try if you want to enjoy the unusual but delicious harmony in your month.



Please tag me if you ever make it!

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This is taro yam, which you can buy at any regular supermarket in Japan.↓







<Yield> 3 servings


<Prep time>5 minutes


<Cook time> 5 minutes


<Ingredients>


30g sausage

2 thick asparagus spears

15cm Japanese yam or 2 small potatoes

mushrooms

1 clove garlic


Sauce

2 tablespoons ponzu(or Soy sauce)

1.5 tablespoons mayonnaise(Japanese mayonnaise ), divided

1 teaspoon rice wine


<Optional toppings>

green onions

black pepper


<Directions>

1. Slice the garlic thinly. For the asparagus, peel the bottom part to remove the hard skin. Cut them into approximately 3cm pieces on an angle. Peel the Japanese yam and cut it into about the same size as the asparagus. Cut the mushrooms and sausage into bite size pieces. 2. Heat the pan over high, drop in 1 tbsp of mayonnaise. When it start to melt, add in the asparagus, Japanese yams and mushrooms. Stir-fry them for 1 minute, then add in the sausage. Drizzle with the rice wine and put a lid on and steam it for 90 seconds over low heat. 3. Open the lid and drizzle in the ponzu and remaining mayonnaise. Stir fry them for another 30 seconds to evaporate the excess moisture. Transfer to your plate and sprinkle with some freshly cracked black pepper and green onions. Now it's ready to be served!


<Note>

Variations:

- If you are going to use potatoes, cut them thinner than the asparagus. Also soak them in water and drain them first before you stir fry them. Also stir fry them for an additional 2 minutes before you add in the other vegetables, so that they will cook evenly.


-You can swap out the sausage for firm tofu or chicken.


Suggestions:

- Mayonnaise burns easily similar to cooking with butter, so keep a close eye on it and control the heat.

-Japanese yam can be eaten raw, so you don’t need to cook it for long. You want to retain the crunchy texture.

- If you are substituting to soy sauce, it will be nice to splash some lime juice at the end.


<Storage time>

Store them in an airtight container for 3 days in the fridge.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


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