{"id":72269,"date":"2026-08-11T13:48:10","date_gmt":"2026-08-11T13:48:10","guid":{"rendered":"https:\/\/www.europesays.com\/japan\/72269\/"},"modified":"2026-08-11T13:48:10","modified_gmt":"2026-08-11T13:48:10","slug":"how-to-make-japanese-pork-vegetable-stir-fry","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/japan\/72269\/","title":{"rendered":"How to Make Japanese Pork Vegetable Stir Fry"},"content":{"rendered":"<p class=\"mb-4 text-lg md:leading-8 break-words\">Learn how to make Yasai Itame, a quick Japanese pork and vegetable stir fry that turns everyday fridge ingredients into a glossy, satisfying meal. Thinly sliced pork is cooked with cabbage, bean sprouts, carrots, bell pepper, mushrooms, onion, garlic chives, ginger, and garlic, then coated in a savory sauce made with oyster sauce, soy sauce, bouillon, and a light starch slurry. The result is a balanced mix of tender meat, crisp vegetables, and rich umami flavor that comes together in about 20 minutes. Finish with sesame oil, sesame seeds, or chili threads for an easy dinner that is flexible enough to adapt to whatever vegetables you already have.IngredientsPork and Vegetables50 g carrot, julienned15 g ginger root, julienned2 garlic cloves, thinly sliced50 g onion, thinly sliced50 g bell pepper, thinly sliced100 g green cabbage, roughly chopped30 g garlic chives, cut into 5 cm lengths50 g shimeji mushrooms or other mushrooms100 g bean sprouts1 teaspoon neutral cooking oil100 g thinly sliced pork belly or chicken thigh1 pinch saltSauce1 tablespoon cold water1 tablespoon potato starch or cornstarch1 teaspoon chicken or vegetable bouillon powder100 ml hot water2 teaspoons oyster sauce1 teaspoon Japanese soy sauce\u00bd teaspoon salt1 teaspoon sugarOptional GarnishToasted sesame oilToasted white sesame seedsChili threads<\/p>\n","protected":false},"excerpt":{"rendered":"Learn how to make Yasai Itame, a quick Japanese pork and vegetable stir fry that turns everyday fridge&hellip;\n","protected":false},"author":2,"featured_media":72270,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[46615,46614,8,17,46613,46618,46619,46616,46617],"class_list":["post-72269","post","type-post","status-publish","format-standard","has-post-thumbnail","category-japan","tag-bean-sprouts","tag-garlic-chives","tag-japan","tag-japanese","tag-oyster-sauce","tag-sliced-pork","tag-vegetable-bouillon","tag-vegetable-stir-fry","tag-yasai-itame"],"_links":{"self":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/posts\/72269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/comments?post=72269"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/posts\/72269\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/media\/72270"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/media?parent=72269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/categories?post=72269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/tags?post=72269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}