My mother’s family is Japanese, and every two weeks we made okazu for dinner. Okazu is traditionally a side-dish used to enhance the flavor of rice. At my house, okazu was a mix of seasonal vegetables and a little bit of meat, fried in a skillet with a sweet mixture of sugar and soy sauce. Serve this dish on a bed of rice, and remember to drizzle on the extra juices from the pan.
2 tablespoons olive oil
1 pound stew meat
2 cloves garlic
2 8-ounce cans sliced water chestnuts, drained
½ pound Bok Choy, leaves separated
½ head Chinese cabbage, torn into large pieces
2 cups snow pea shoots
½ cup soy sauce
1 tablespoon sugar
1 tablespoon fresh ginger, minced
Note: Other vegetables can be substituted into this recipe. Choose whatever’s in season or something you already have in your fridge or garden.
- Heat the oil in a large pan over high heat. Cook the meat, and then stir in the garlic.
- Add the water chestnuts, vegetables, soy sauce, sugar, and ginger. Stir until the more delicate greens have wilted (about 5 to 10 minutes).
- Serve hot over rice. Drizzle on the sauce that accumulates in the pan.