Easy Japanese stir-fry
In skillet add:
1 T sesame oil or canola oil
6 c sliced/chopped stir fry vegetables: carrots, cabbage, onions, celery, bean sprouts, etc.
OR 12 oz package of frozen stir fry vegetables, thawed
Cook veggies until crisp then add
1 lb fresh yakisoba noodles OR if using dry, boil them like pasta first then add to veggies
Add 1 cup yakisoba or tonkatsu sauce (asian aisle or homemade)
Stir well until noodles are heated through and veggies are tender and bright.
Quick Tonkatsu Sauce
1 c ketchup
5 T soy sauce
5 T Worcestershire sauce
3 T sugar
To make more complex Tonkatsu
add 3 T applesauce
5 T rice wine vinegar
5 T yellow mustard
1 t gr allspice
1 t garlic powder
1/4 t gr. clove
Experiment with different veggies and see what you like best.
In skillet add:
1 T sesame oil or canola oil
6 c sliced/chopped stir fry vegetables: carrots, cabbage, onions, celery, bean sprouts, etc.
OR 12 oz package of frozen stir fry vegetables, thawed
Cook veggies until crisp then add
1 lb fresh yakisoba noodles OR if using dry, boil them like pasta first then add to veggies
Add 1 cup yakisoba or tonkatsu sauce (asian aisle or homemade)
Stir well until noodles are heated through and veggies are tender and bright.
Quick Tonkatsu Sauce
1 c ketchup
5 T soy sauce
5 T Worcestershire sauce
3 T sugar
To make more complex Tonkatsu
add 3 T applesauce
5 T rice wine vinegar
5 T yellow mustard
1 t gr allspice
1 t garlic powder
1/4 t gr. clove
Experiment with different veggies and see what you like best.
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