Sukiyaki-Style Mixed Grill

Yield: 4 servings (serving size: 1 cup vegetable mixture and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 11%
  • Fat: 4.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 2g
  • Protein: 10.7g
  • Carbohydrate: 73.2g
  • Fiber: 5.9g
  • Cholesterol: 0.0mg
  • Iron: 4.2mg
  • Sodium: 418mg
  • Calcium: 55mg

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

  1. Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half. Set aside.
  2. 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.
  3. 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.
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