Furikake Vegetable Stir-fry

Servings: 3 


  • 1/4 green cabbage
  • 1 medium carrot
  • 1 handful snow peas
  • 1 small broccoli head
  • 2-3 roma tomato
  • 1 cup bean sprouts
  • 1 clove garlic, minced
  • 1-inch ginger, peeled and grated
  • 2 tablespoon olive oil
  • 2 teaspoon soy sauce 
  • 2 tablespoon Mishima Nori Komi Furikake


  1. Chop the cabbage into roughly 1-inch pieces.
  2. Cut the carrot into long slabs then thinly slice each into matchsticks.
  3. Remove the strings from the snow peas and slice each in half diagonally. 
  4. Slice the tomato into wedges.
  5. Wash and dry the bean sprouts.
  6. In a large pan, heat the olive oil over medium heat. Add the garlic and ginger, making sure the garlic doesn't burn. 
  7. Add the cabbage, carrot, and broccoli and cook for 5-7 minutes. Add the snow peas and tomato and cook for another 3-4 minutes. Lastly, add the bean sprouts and toss to combine. 
  8. Once all of the vegetables are cooked through, pour in the soy sauce and stir to combine. 
  9. Remove the pan from the heat. Add the furikake and mix to combine.
  10. Adjust the flavor with more soy sauce and/or furikake if needed.
  11. Serve immediately and enjoy!
You have successfully subscribed!
This email has been registered