Stir Fried Mountain Vegetables with Beef and Oyster Sauce

Delicious mountain vegetables stir fried with beef and oyster sauce is a favorite in the spring when unique vegetables can be found in the markets.  Be creative and don’t be afraid to experiment with your favorite greens and root vegetables.


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).

Mountain Vegetables (sansai)

Stir Fried Mountain Vegetables with Oyster Sauce (山菜とオイスターソース炒め)

Delicious mountain vegetables stir fried with beef and oyster sauce is a favorite in the spring when unique vegetables can be found in the markets.  Be creative and don’t be afraid to experiment with your favorite greens and root vegetables.  The vegetables I use in this recipe are found in Japan where I reside, but there are plenty of other veggies that work perfectly- parsnips, bok choy, asparagus, celery, and napa cabbage all work great as well. Be creative and have fun with this one.

PREP COOKING YIELD
5 mins 15 mins Serves 6
PREP 5 mins
COOKING 15 mins
YIELD Serves 6

Ingredients:

  •  2 lbs of assorted mountain vegetables*, chopped and washed (900g)
  • 1/2 lb tender marbled beef (225g)
  • 4 TBSP Oyster Sauce
  • 2 TBSP White Soy Sauce
  • 2 TBSP Cooking Oil (Rice Bran, Canola, or Vegetable)
  • 1 TBSP Sesame Oil
  • 1/2 cup scallions, chopped finely (50g)
  • 1 1/2 cups warm water (300ml)
  • 2 TBSP katakuriko (or cornstarch)

Instructions:

  • Dice the beef into 1/2 inch (1 cm) cubes.

  • Sauté the beef in the cooking oil over high heat 1-2 minutes until browned.

  • Add the vegetables and stir fry for three minutes.  The veggies should be hot and begin to soften.  Add the white soy sauce and stir fry for three more minutes.

  • Add the oyster sauce and sesame oil.  Stir fry for two more minutes until cooked through.  Dissolve the katakuriko in the water and stir in.  The stir fry will thicken.  Stir for 30 seconds and remove from heat.

  • Top with the scallions.

  • Serve hot with white rice.

Notes:

  • You can find unique and different vegetables at any Asian grocery.  Don’t be afraid to experiment.
  • Some wild vegetables can be bitter or require par boiling or extra preparation.  Make sure you read up on how to prepare it before you throw it in the fryer.
  • Refrigerate leftovers for up to three days.

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