Japanese Spring Vegetable Stir-Fry

• 2 tablespoons dark sesame oil
• 4 cups fresh shiitake mushrooms, stems removed, caps thinly sliced
• 1 cup carrot, thinly sliced on a diagonal
• 1/4 cup minced shallot
• 1/2 cup sake
• 1 tablespoon Japanese soy sauce
• 2 cups asparagus spears, trimmed and cut into 2-inch pieces
• 1 1/2 cups snow peas, strings removed
• 2 tablespoons japanese arrowroot, dissolved in
• 1/4 cup vinegar (kuzu)
• 2 teaspoons umeboshi vinegar

1. Heat oil in a medium saucepan over medium heat. Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices. Add sake and soy sauce. Increase heat and simmer rapidly, about 3 minutes, or until liquid is syrupy.
2. Stir in 2 1/2 cups water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens. Add asparagus, simmer 3 to 5 minutes, or until tender. Stir in snow peas and arrowroot and cook, stirring constantly, 1 to 2 minutes, or until sauce has returned to a simmer and thickened.
3. Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.

dark sesame oil, fresh shiitake mushrooms, carrot, shallot, sake, soy sauce, snow peas, japanese arrowroot, vinegar, umeboshi vinegar

Taken from www.food.com/recipe/japanese-spring-vegetable-stir-fry-241073 (may not work)