Black Vinegar Sweet N' Sour Stir-fry with Satsuma-Age

Name: Black Vinegar Sweet N' Sour Stir-fry with Satsuma-Age
Yield: 4 servings
Cuisine: American
Ingredients: 4 Satsuma-age; 1/2 Onion; 1/2 Carrot; 2 Green peppers; 1/2 Red bell pepper; 4 Shiitake mushrooms; 1 for frying Oil; 2 tbsp Katakuriko slurry; 2 tsp Chicken stock granules; 100 ml Hot water; 3 tbsp Ketchup; 3 tbsp Sugar; 3 tbsp Black vinegar; 2 tbsp Soy sauce

cookpad.japan @cookpad_jp

I came up with a healthy recipe.

By frying the satsuma-age until browned, it becomes crispy and chewy. So the texture is better and they become more satisfying.
This dish is very healthy, so you can enjoy it and not have to worry about the calories. Recipe by okiruko

I came up with a healthy recipe.

cookpad.japan @cookpad_jp

I came up with a healthy recipe.

Saved

Ingredients

4 servings

4Satsuma-age
1/2Onion
1/2Carrot
2Green peppers
1/2Red bell pepper
4Shiitake mushrooms
1for frying Oil
2 tbspKatakuriko slurry
Seasonings
2 tspChicken stock granules
100 mlHot water
3 tbspKetchup
3 tbspSugar
3 tbspBlack vinegar
2 tbspSoy sauce

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Steps

1

Cut the ingredients into 2 - 3 cm cubes. Combine the seasonings.
2

Put the onion and carrot in a heat-resistant container, coat with 1 tablespoon of oil, and microwave for 3 minutes at 600 W.
3

Add the green peppers and red bell pepper to Step 2 and mix. Microwave for 1 minute at 600 W.
4

Coat a frying pan with 1 tablespoon of oil and fry the satsuma-age until browned. Then transfer to a plate.
5

Fry Step 3 and shiitake mushrooms in the frying pan. When they are cooked through, put Step 4 back into the frying pan. Pour in the seasonings and bring it to the boil. Add the katakuriko dissolved in water to thicken the sauce.