PASTA--Sukiyaki-Style Mixed Grill

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* Exported from MasterCook *

 

Sukiyaki-Style Mixed Grill

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : International March '97

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium zucchini (about 6 ounces)

1 medium carrot (about 3 ounces)

2 teaspoons vegetable oil -- divided

1 (6-ounce) package presliced portobello mushrooms -- cut into

1/2 inch slices

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 slices

(about 6 ounces)

5 slices (1/8-inch-thick) 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)

 

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.

 

Serving Size: 1 cup vegetable mixture and 1 cup noodles

 

Cuisine:

" Asian "

Source:

" Cooking Light, March 1997, p.147 "

Copyright:

" © Cooking Light "

 

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Per serving: 388 Calories (kcal); 5g Total Fat; (10% calories from fat);

11g Protein; 74g Carbohydrate; 0mg Cholesterol; 630mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit;

1/2 Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 5663 2495 0 26408 2495 0 5212 26076 26076 4810 0 0 0 0

3585

0 26043