Chukadon

Instructions

1. Prepare the meat and vegetables
   Cut the meat into thin strips. Chop the cabbage into rough 1-inch pieces. Julienne the carrot, slice the shiitake mushrooms, bamboo shoots, and onion thinly. Have all ingredients ready before you start cooking as this stir-fry comes together quickly.
2. Cook the meat
   Heat vegetable oil in a large wok or deep skillet over high heat. Add the meat and stir-fry until it changes color and is almost cooked through, about 2-3 minutes. Remove and set aside.
3. Stir-fry the vegetables
   In the same wok, add a bit more oil if needed. Add onions and carrots first, stir-frying for about 1 minute. Then add cabbage, shiitake mushrooms, and bamboo shoots. Stir-fry for another 2-3 minutes until vegetables start to soften but still maintain some crispness.
4. Combine and season
   Return the meat to the wok. Add chicken broth or dashi, oyster sauce, soy sauce, and mirin. Bring to a simmer and cook for 2 minutes to allow flavors to combine.
5. Thicken the sauce
   Stir the cornstarch mixture again to ensure it's well combined, then slowly pour it into the wok while stirring constantly. Continue to stir until the sauce thickens, about 1-2 minutes. Drizzle with sesame oil and give everything a final stir.
6. Serve over rice
   Place a generous portion of hot cooked rice in each bowl. Ladle the stir-fried meat and vegetables with plenty of sauce over the rice. Serve immediately while hot.