Stir Fry Mixed Vegetables With Spicy Tonkatsu Sauce Recipes

STIR FRY MIXED VEGETABLES WITH SPICY TONKATSU SAUCE

Stir Fry Mixed Vegetables With Spicy Tonkatsu Sauce image

Make and share this Stir Fry Mixed Vegetables With Spicy Tonkatsu Sauce recipe from Food.com.

Provided by foodart

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

6 stalks chinese broccoli, 1/2 inch diagonal cut
2 cups zucchini, chuck
1 cup red onion, 1/4 inch sliced
1 cup maui onion, 1/4 inch sliced
1/2 lb fresh oyster mushroom
12 Chinese black mushrooms, soak and remove stems
3 fresh minced garlic cloves
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon sweet soy sauce
1/4 cup bull dog vegetable and fruit Tonkatsu sauce
2 tablespoons shao hsing rice wine
1 teaspoon red chili oil
1 teaspoon sugar
salt
oil
toasted sesame seeds

Steps:

In a wok add water to cover halfway and bring to a boil. Add 1 tsp salt and 2 tsp onion garlic blend and return to a boil. Add in the Chinese broccoli for 1 minute and zucchinis, onions and after 1 minute pour into colander to drain.
In a wok lightly coat with oil add black mushroom and sauté to 2 minutes add the oyster mushroom and sauté for 1 minute more. Pour in chicken broth, oyster sauce and soy sauce and return to a boil and reduce about 75 percent. Add in the vegetable mixture with tonkatsu sauce, rice wine, chili oil, sugar and salt to taste. Top with sesame seeds.

Nutrition Facts : Calories 170.1, Fat 1.7, SaturatedFat 0.3, Sodium 526.3, Carbohydrate 31.3, Fiber 9.3, Sugar 10.7, Protein 11.4

THE EASIEST VEGETABLE STIR FRY

The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Categories Dinner Main Course

Time 15m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

Steps:

In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

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