In Japan, mountain vegetables are known as Sansai. These are seasonal greens and root vegetables, often grown wild or harvested on small farms, that are out of the ordinary at many tables. There are many types and I don’t really specify which vegetables to use because it is going to depend on what is available when you decide to prepare your meal.
This recipe calls for white soy sauce, which is actually made from wheat and not soy. It is clear in color and a bit saltier than dark soy sauce. It complements oyster sauce perfectly and is a great addition to stir fries.
For the beef, I use a very tender cut of marbled beef and am careful to not overcook it. The beef should be soft and tender and not tough or chewy.
The sansai shown below will go well in this dish- urui (mustard greens), nobiru (garlic scapes), shungiku (chrysanthemum greens), fuki (butterbur), takenoko (bamboo chutes), kogomi (fiddlehead fern), nanoha (rapeseed flower) and/or wasabi leaves. Other types of sansai you can use not pictured below include udo (mountain asparagus), mitsuba (Japanese parsley), and takana (mustard leaves).