Sukiyaki-Style Mixed Grill

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 1

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