The Pioneer Woman Tasty Kitchen
Avatar Image

Stir-Fried Vegetables in a Soy and Ponzu Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Stir Fried Vegetables in a Soy and Ponzu Sauce is a quick, healthy, weeknight vegetable side dish. It is great served alongside salmon or grilled chicken.

Ingredients

  • 1 Tablespoon Olive Oil
  • 4 cloves Garlic, Chopped
  • 1 Tablespoon Chopped Ginger
  • 1 whole Red Onion, Sliced
  • 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Sliced
  • 1 whole Yellow Bell Pepper, Stem And Seeds Removed Then Sliced
  • 12 ounces, weight Sliced Mushrooms
  • 2 cups Snow Peas
  • ½ cups Reduced Sodium Soy Sauce
  • ¼ cups Ponzu Sauce
  • 1 Tablespoon Brown Sugar
  • 1 teaspoon Cornstarch
  • 1 Tablespoon Toasted Sesame Seeds

Preparation

Heat the olive oil in a large sauté pan over low heat. Add the garlic and ginger and sauté for 2 minutes, until they start to soften. Add the onion, and peppers to the pan. Increase heat to medium. Sauté the vegetables for about 5 minutes until they start to soften. Add the mushrooms and continue to cook for about 5 minutes until the mushrooms have started to soften. Finally, add the snow peas to the pan and stir to combine.

Combine the soy sauce, ponzu, and brown sugar in a bowl then add it into the pan. Stir until combined. Cook until the sauce is warmed through and the snow peas are crisp tender. Remove about three tablespoons of the sauce from the pan and add it to a small bowl. Stir the cornstarch into the small bowl and mix until combined. Then add this back into the pan. Stir to combine and sauté for about 2 minutes, or until the sauce has thickened.

Serve garnished with toasted sesame seeds.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Pesto Risotto
Avatar Image by Kelley Simmons @ Chef Savvy in Sides
Creamy Pesto Risotto made with arborio rice, chicken stock and basil...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Pecorino and Black Pepper Potato Skins
Avatar Image by Riley - My Daily Morsel in Sides
Baked potato skins with Pecorino Romano cheese, crispy prosciutto, creme fraiche...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cheesy Twice-Baked Potatoes
Avatar Image by Jennifer Kimbrell in Sides
You can't go wrong with potato skins stuffed with gooey cheddar...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Roasted Rosemary Potatoes
Avatar Image by Stacey @ Bake.Eat.Repeat. in Sides
Salt-crusted baby potatoes with garlic and rosemary, amazing and incredibly easy!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Moroccan-Spiced Couscous
Avatar Image by Warrick Dowsett in Sides
Delicious Moroccan-spiced couscous with orange, apricots, raisins and almonds.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy