Sukiyaki-Style Mixed Grill

Sukiyaki-Style Mixed Grill
Sukiyaki-Style Mixed Grill

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    medium zucchini (about 6 ounces)

  • 1

    medium carrot (about 3 ounces)

  • 2

    teaspoons vegetable oil divided

  • 1

    (6-ounce) package presliced portobello mushrooms cut into 1/2 inch slices

  • 1

    medium red onion cut into 1/2-inch-thick slices (about 1/2 pound)

  • 1

    medium green bell pepper seeded and cut into 1/2 inch strips (about 6 ounces)

  • 1

    medium peeled sweet potato cut into 1/4 inch slices (about 6 ounces)

  • 5

    slices (1/8-inch-thick) peeled fresh ginger

  • 1

    cup sake (rice wine)

  • 1/4

    cup water

  • 1/4

    cup low-sodium soy sauce

  • 2

    tablespoons sugar

  • 1

    teaspoon cornstarch

  • 1

    tablespoon water

  • 2

    green onions cut into 2-inch pieces

  • 1/2

    teaspoon dark sesame oil

  • 4

    cups hot cooked Chinese-style noodles (about 8 ounces uncooked pasta)

Directions

Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half. Set aside. Heat a 10-inch cast-iron skillet over high heat. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat bottom of pan. Add zucchini; sauté over medium-high heat 3 minutes or until browned. Place zucchini in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add mushrooms; sauté 2 minutes or until browned. Add mushrooms to zucchini; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add red onion and bell pepper; sauté 5 minutes or until browned. Place red onion mixture in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add carrot and sweet potato; sauté 2 minutes or until browned. Add to red onion mixture. Add ginger to skillet; sauté 30 seconds. Stir in sake, 1/4 cup water, soy sauce, and sugar; scrape skillet to loosen browned bits. Add red onion mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until tender. Combine cornstarch and 1 tablespoon water in a bowl; stir well. Add cornstarch mixture and zucchini mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Stir in green onions and sesame oil. Serve over noodles. Serving Size: 1 cup vegetable mixture and 1 cup noodles

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: