Ingredients with Measurements:
- 1 package of kamaboko (fish cake), sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add garlic and stir-fry for 30 seconds.
4. Add sliced kamaboko and stir-fry for 2-3 minutes until lightly browned.
5. Add sliced bell peppers, onion, carrot, and zucchini. Stir-fry for 3-4 minutes until vegetables are slightly softened.
6. Pour the sauce mixture over the vegetables and kamaboko. Stir-fry for another 2-3 minutes until the sauce thickens and coats the vegetables and kamaboko.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 18g
Protein: 8g
Sodium: 700mg
Fiber: 4g
Substitutions for ingredients:
- Kamaboko can be substituted with tofu or chicken.
- Red and green bell peppers can be substituted with any color bell peppers.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or snow peas for extra vegetables.
- Add sliced chili peppers for a spicy kick.
- Substitute the vegetables with your favorite stir-fry vegetables.
Tips and tricks:
- Slice the vegetables thinly and evenly for even cooking.
- Do not overcook the vegetables to maintain their texture and color.
- Use a wooden spoon or spatula to stir-fry to prevent scratching the wok or skillet.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with rice on the side.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a light and refreshing cucumber salad or steamed broccoli.
Suggested side dishes:
Steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the vegetables are too crunchy, stir-fry for a few more minutes.
Food safety advice:
- Wash and dry all vegetables before slicing.
- Cook kamaboko and chicken to an internal temperature of 165°F.
Food history:
Kamaboko is a traditional Japanese food made from fish paste. It has been enjoyed in Japan for over 800 years.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Japanese