Stir Fried Vegetables in a Soy and Ponzu Sauce

Perfect Pairing:  Deep sauté pan

I just got home from a wonderful vacation in Cabo, Mexico.  It was everything a vacation should be.  I spent a lot of time enjoying the views, reading, and most importantly, relaxing.  A few favorite memories below.

We went to some great restaurants and also enjoyed a lot of chips, guacamole, and margaritas.  When in Mexico, right?  Now I am back to normal life and diet, and actually looking forward to old routines.  This dish fits right in with the healthy lifestyle!

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.  The sauce is just a few ingredients, made up mainly of soy and ponzu sauce.  I had never used ponzu sauce before making this dish.  My brother gave me a bottle of it in my stocking, and I am so glad he did because it is a delicious ingredient.  Ponzu is a citrus flavored liquid seasoning that is commonly used in Japanese cooking.

To keep the vegetables crisp it is important to cook them in batches.  Start off with the onions and peppers, follow with sliced mushrooms, and drop in the snow peas last since they cook so quickly.

The Perfect Pairing for this dish is a deep sauté pan.  A few years ago I bought a 5 quart Calphalon nonstick pan at Bed Bath and Beyond and I love it.  I use it more than any other pan in my kitchen.  I would not be without it!

Stir Fried Vegetables in a Soy and Ponzu Sauce

Lindsay at Perfecting the Pairing

Printable Recipe

Ingredients:

·         1 Tb olive oil

·         4 cloves of garlic, chopped

·         1 Tb chopped ginger

·         1 red onion, sliced

·         1 red pepper, sliced

·         1 yellow pepper, sliced

·         12 oz sliced mushrooms

·         2 cups snow peas

·         ½ cup reduced sodium soy sauce

·         ¼ cup ponzu sauce

·         1 Tb brown sugar

·         1 tsp corn starch

·         1 Tb toasted sesame seeds

Directions:

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.

Add the soy sauce, ponzu, and brown sugar to 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 to a small bowl.  Stir the corn starch into the small bowl until combined and add back to the pan.  Stir to combine and sauté for about 2 minutes, or until the sauce has thickened.  Serve garnished with toasted sesame seeds.

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