Step 1

Gather all the ingredients.

Step 2

Cut the meat into smaller pieces if necessary, and marinate the meat with 1 tsp soy sauce and 1 tsp sake in a small bowl.

Step 3

Remove the strings from snow peas and cut the onion into thin slices.

Step 4

Cut the cabbage into 1” (2.5 cm) pieces.

Step 5

Cut the carrot into 2” (5 cm) long slabs then cut into matchsticks.

Step 6

Crush (or mince) the garlic and mince the ginger.

Step 7

In a large frying pan or wok, heat 1 Tbsp vegetable oil on medium-high heat. Once it’s hot, add the garlic and ginger. When fragrant, add the meat and cook until it’s about 80% done. Alternatively, you can cook till no longer pink and take the meat out, then add your meat back in when all the veggies are cooked. This will prevent the meat from getting over-cooked.

Step 8

Add the onion and stir fry until almost tender. Then add the carrot. If you are going to add other kinds of vegetables that are not in the recipe, start cooking the thicker and tougher vegetables first as they take a longer time to cook.

Step 9

Once the carrot is getting tender, add the cabbage and snow peas. Continue to stir and toss the ingredients.

Step 10

Then add the bean sprouts and toss one more time. Add 1 tsp oyster sauce and 1 tsp. soy sauce.

Step 11

Add the salt, freshly ground black pepper, and drizzle 2 tsp sesame oil. Enjoy immediately, this dish is fantastic with rice and miso soup.

Step 12

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.