Stir Fry Mixed Vegetables With Spicy Tonkatsu Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Blend of Asian vegetables in a Japanese sauce 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 |
Directions:
1. 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.
2. 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.
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