Rated 5.0 stars by 1 users
Side Dish
Asian
2 servings
5 minutes
20 minutes
1/2 cup Soy Sauce
1/2 cup Sake
1/2 cup Mirin
3 tablespoons Granulated Sugar
2 tablespoons Cornstarch
2 tablespoons water
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1/2 Melissa’s Perfect Sweet Onion, diced small
1/8 teaspoon Freshly Ground Pepper
3 Melissa’s Baby Bok Choy, ends trimmed; chopped
9 Melissa’s Chinese Long Beans, trimmed and cut appx 2" pieces
1 bunch Melissa’s Baby Broccoli, ends trimmed; chopped
9 fresh Button Mushrooms, stems removed; quartered
3 cloves Melissa’s Peeled Garlic, chopped
In a saucepan, combine the soy sauce and the next 3 ingredients. Stir in the juice from the tangerines. Bring the mixture to a simmer, stirring often.
In a small bowl or cup, mix together the cornstarch and water. Slowly whisk the cornstarch mixture into the sauce.
Continue to simmer, stirring often, until thickened. Remove from the heat and set aside.
Heat the oil and melt the butter in a wok or sauté pan.
Add the onion, season with the pepper and sauté for 2 minutes. Add the baby bok choy, long beans, baby broccoli and mushrooms, stir and cover. Cook for 5 minutes.
Remove the lid and stir in the sauce. Serve immediately.
When making stir fry, it is best to have all ingredients cut and ready to add in the noted order so as to keep the vegetables from becoming soggy. If you wish to serve with a grain, noodle, or protein, have that prepared first and kept warm.
