Sweet Crunchy Vegetables Kinpira-Style

We love a dish where vegetables are the star ingredient. This Asian-inspired vegan recipe kicks it up a notch - making it the ideal way to start the week.
Serves 4
Total Time
20 Minutes
2 tbsp of vegetable oil
1 dried red chilli, cut into slivers, or a pinch of chilli flakes
4 carrots, peeled, halved and cut at an angle into strips about 3mm thick
150–200g of tenderstem broccoli, cut in half
100–150g of mangetout, snap peas or fine beans
1 red pepper, sliced about 3mm thick
4 tbsp of soy sauce
2 tbsp of mirin
1 tbsp of light brown sugar
1 tbsp of white sesame seeds
2 tsp of sesame oil
Step 1
Heat the oil and the chilli in a large frying pan or wok over a high heat. When the chilli begins to sizzle, add all the veg and stir-fry for a few minutes, until they begin to tenderise. Add the soy sauce, mirin and sugar, mix well and cook until the liquid has reduced to a thick glaze. Add the sesame seeds and sesame oil and stir through.
Step 2
Remove from the heat and leave to cool slightly before serving (it’s better closer to room temperature), or transfer to the refrigerator and eat within five days.

Extracts from Vegan JapanEasy by Tim Anderson, (Hardie Grant Books, £22) Photography Nassima Rothacker

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