Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups sliced mushrooms
- 2 cups broccoli florets
- 1 tablespoon shichimi togarashi (Japanese seven-spice blend)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the minced garlic and ginger and stir-fry for 30 seconds.
3. Add the sliced bell peppers and onion and stir-fry for 2-3 minutes until slightly softened.
4. Add the sliced mushrooms and broccoli florets and stir-fry for another 2-3 minutes until vegetables are tender-crisp.
5. Sprinkle shichimi togarashi over the vegetables and stir to combine.
6. In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, and water until smooth.
7. Pour the sauce over the vegetables and stir-fry for another minute until the sauce thickens and coats the vegetables.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 5g
Sodium: 500mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Any color bell peppers can be used
- Button mushrooms can be substituted for sliced mushrooms
- Maple syrup can be substituted for honey
- Arrowroot powder can be substituted for cornstarch
Variations:
- Add sliced carrots or zucchini for extra vegetables
- Add sliced tofu or chicken for extra protein
- Use different spice blends such as Chinese five-spice or curry powder
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking
- Stir-fry quickly and constantly to prevent burning
- Use a wooden spoon or spatula to stir-fry to prevent scratching the wok or skillet
Storage instructions:
Leftovers can be stored 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 bowl or on a plate with chopsticks or a fork.
Garnishes:
Sprinkle with sesame seeds or chopped green onions for garnish.
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
Miso soup or edamame beans make great side dishes.
Troubleshooting advice:
- If the vegetables are too watery, increase the heat and stir-fry for a few more minutes to evaporate the excess liquid.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the vegetables to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Shichimi togarashi is a popular Japanese spice blend that typically includes red chili pepper, black pepper, sesame seeds, dried orange peel, ginger, and nori.
Flavor profiles:
This stir-fry is sweet, savory, and slightly spicy with a hint of citrus from the shichimi togarashi.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Asian-inspired dishes.
Related Categories
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Region: Japanese
Taste: Spicy, Savory, Umami, Tangy, Aromatic, spicy, savory, umami, tangy, zesty