Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Japanese Sweet Potato and Mushroom Stir-Fry
A simple and delicious Japanese-style stir-fry featuring sweet potatoes and mushrooms with a light soy-based sauce. This colorful dish is quick to prepare, nutritious, and perfect for beginners. Serve it as a side dish or over rice for a complete meal.
20 min
Easy
2 servings
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Taste Profile
Sweet6/10
Salty5/10
Sour0/10
Umami6/10
Spicy0/10
🥄 Texture
Thin sweet potato strips are tender with lightly crisp edges, providing a slightly chewy bite. Mushrooms are juicy and soft while the red pepper adds a fresh, crunchy contrast.
👃 Aroma
The dish smells mildly sweet and caramelized from the cooked sweet potato, with a savory, earthy note from the mushrooms. Soy sauce contributes a toasted umami aroma while the bell pepper offers a bright, vegetal top note.
🍷 Pairs Well With
Sencha green tea or a light, chilled junmai/ginjō sake; alternatively a crisp Sauvignon Blanc.
🥗 Side Dishes
Steamed short-grain rice, miso soup, pickled cucumber or daikon (tsukemono), and simple blanched greens or edamame.
Ingredients(5 items)
- 11 medium sweet potato (peeled and cut into thin strips)
- 28 ounces mushrooms (sliced)
- 31 red bell pepper (sliced into strips)
- 42 tablespoons soy sauce
- 51 tablespoon vegetable oil
Nutrition Information(per serving)
145
Calories
3.8g
Protein
18.5g
Carbs
7.2g
Fat
Instructions
- 1
Wash and peel the sweet potato, then cut it into thin matchstick-like strips about 1/8 inch thick. Slice the mushrooms and cut the red bell pepper into strips.
- 2
Heat the vegetable oil in a large pan over medium-high heat for about 1 minute until it's hot.
- 3
Add the sweet potato strips to the pan and stir-fry for 3-4 minutes until they start to soften and turn slightly golden.
- 4
Add the sliced mushrooms and bell pepper strips to the pan. Stir everything together and cook for another 3-4 minutes until the vegetables are tender but still slightly crisp.
- 5
Pour the soy sauce over the vegetables, stir well to coat everything evenly, and cook for 1 more minute. Remove from heat and serve warm.
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