Sukiyaki-Style Mixed Grill

recipe

Yield:

4 servings (serving size: 1 cup vegetable mixture and 1 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 11 %
Fat 4.5 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 2 g
Protein 10.7 g
Carbohydrate 73.2 g
Fiber 5.9 g
Cholesterol 0.0 mg
Iron 4.2 mg
Sodium 418 mg
Calcium 55 mg

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
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-thick slices (about 6 ounces)
5 (1/8-inch-thick) slices 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)

Preparation

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.

Note:

Jim Fobel,

March 1997
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