1 cup plus 2 tablespoons sake
1 cup mirin
1 tablespoon rice vinegar
2 tablespoons minced fresh ginger
2 large cloves garlic, minced
½ teaspoon seeded and minced fresh Serrano chili
1 tablespoon vegetable oil
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced zucchini
2 tablespoons finely diced carrot
1 teaspoon soy sauce
2 teaspoons chopped fresh cilantro, more springs for garnish

In a heavy 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and Serrano, bring to a boil over high heat, and reduce to about ½ cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Sauté the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetable to the sake essence.