Ponzu citrus sauce gives this Asian veg stir-fry the most incredible umami-rich flavor. You won’t be able to get enough healthy vegetables, which you can mix and match to your taste.
2tablespoonsfresh cilantro or coriander leaf, minced (optional) for garnish
Instructions
Method for the ponzu sauce
Add mirin and sugar to a small saucepan on medium heat and bring up to the boiling point. Add soy sauce and simmer 5 minutes. Allow to cool, and transfer to a glass jar.
Add citrus juice, rice vinegar, water, and kombu, and put a lid on the jar. Store in the refrigerator for at least 4 hours. But you can store this for up to 2 weeks. Remove the kombu before using to make stir-fry.
Method for the stir-fry
Mix the cornstarch with the ponzu sauce and keep it ready by the stove. Prepare all your vegetables for the stir-fry and keep them ready by the stove. Separate out the vegetables that take longer to cook (onions, carrots, bell peppers, and broccoli florets) from those that cook faster (green onions and button mushrooms).
Heat a large skillet or wok on medium-high heat. Add garlic, ginger, red chili flakes, and sauté for 1-2 minutes. Add the vegetables that take the longest to cook first along with a pinch of salt. Use two wooden spoons to mix thoroughly and continuously. Sauté for about 3-4 minutes, until the vegetables start to soften.
Add the remaining vegetables and sauté for about 3-4 minutes until the vegetables are cooked to your liking.
Finally, give your sauce a stir and pour it in. Mix well, and cook for a minute or two more, until the sauce thickens.
Notes
To Serve
Rice is the perfect and natural complement for this Asian veg stir-fry. It soaks up the sauce and acts as a vehicle for all of the yummy vegetables. If you are looking for a low-carb option, use cauliflower rice.You may also enjoy either tofu or tempeh with this dish. Or for meat eaters, the choice is up to you.
Citrus Tips
Mix and match your citruses. I recommend that you use whole fruit, but freshly squeezed juice also works if you’ve got some. Lemons, limes, oranges, grapefruits, and anything else you have on hand will do the trick. But try to combine at least two or three for greater complexity of flavor. Meyer lemon is recommended when in season, since it has a sweeter, heavier flavor than regular lemons. In Japan they use a citrus fruit called yuzu. If you can get your hands on some, then use it.
About Mirin
If you don’t have mirin, you could substitute with dry sherry or sweet marsala wine. Regular white wine or rice vinegar can also work, but add a bit of extra sugar to balance out the sourness.
Stir-Fry Tips
Prepare all your ingredients ahead of time and have them ready by the stove, since the cooking goes fast once you start. Separate the vegetables that take longer to cook from the vegetables that take less time to cookUse two wooden spoons to mix, and mix/stir continuously. If you want caramelization on the vegetables, keep them in a thin layer. If the vegetables pile up, they’ll steam instead of searing.Add the sauce at the end, after the vegetables are pretty much cooked. Serve with piping hot rice or cauliflower rice for low-carb. Eat with chopsticks!