I made this last night and besides being vegan, it was delicious and the sauce is really special. You could make the sauce a day ahead and it would also be great thrown around hot udon noodles.
Once you’ve prepped the vegetables and made the sauce, it take about 8 minutes to throw together
Serves 4
For the sauce
2 oz fresh ginger root, peeled and thinly sliced against the grain
6 tbsp good quality soy sauce
6 tbsp mirin
4 tbsp sake
1 tbsp Ketchup
1 tbsp sesame oil
1 tbsp cornflour (cornstarch)
For the vegetables
1 tbsp vegetable oil
1 large onion, finely sliced
1 medium-sized cabbage (hispi cabbage if you can find one) halved, cored and cut into 1/2″ wide strips
12 oz bean sprouts
4 scallions, finely sliced, to garnish
toasted white sesame seeds, to garnish
cooked rice or udon noodles to serve with
Pure in a food processor or blender, the ginger, soy sauce, mirin, sake, ketchup, sesame oil and cornflour.
Heat the oil in a wok or good sized frying pan over high heat and add the onion and cabbage.
Stir-fry for 4-5 minutes then add the beansprouts and ginger sauce.
Keep stir-frying until the sprouts have softened sightly and the sauce has coated everything nicely- 3-4 minutes
Garnish with the scallions, sesame seeds and serve with rice or noodles