Japanese Spring Vegetable Stir-Fry - cooking recipe

Ingredients

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

Preparation

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.
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.
Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.