Healthy recipes: Japanese-style sauteed vegetables

You can enjoy sautéed vegetables alone – without a side dish – or serve them with wholegrain rice or spelled spaghetti. But it is also ideal as a vegetable side dish at a cozy barbecue evening with family and friends. There are no limits to your own imagination. The vegetables can also be adjusted depending on the season. Give yourself a try and let cooking become a discovery again.


  • 1 leek – cut diagonally
  • ½ Chinese cabbage – cut diagonally into strips
  • 100g bean sprouts
  • 3 wakame – soaked and cut into small, fine strips
  • 100g spelled seitan – cut into fine sticks
  • 6 mushrooms – thinly sliced
  • 3 carrots
  • 3 tbsp Shoyu soy sauce
  • 1.5 tbsp grated ginger root
  • 1 tbsp kuzu – dissolved in 1.5 cups of water
  • 1 pinch of sea salt
  • a few drops of sesame oil

Step 1
Preparation: Cut the vegetables as indicated and put them in small bowls so that you can start well prepared.

step 2
Heat your frying pan (ideally you use a wok). First, add the leek and mushrooms. Sauté it for 1-2 minutes.

step 3
Now add the carrots and a pinch of sea salt – sauté for 3-4 minutes. Cover the wok between stirring.

Step 4
In the next step you add Chinese cabbage, bean sprouts, wakame, spelled seitan and shoyu. Saute the whole thing again for 2-3 minutes, turning the vegetables more often so that they do not burn and are cooked evenly.

Step 5
Finally, add the lingering juice and the dissolved kuzu. Reduce the flame and stir gently for ½-1 minute.

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