"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."
Asian Veg Stir-Fry With Ponzu Citrus Sauce
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Prep time: 25mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
For the ponzu sauce
- 2 tablespoons mirin
- pinch raw sugar
- 1/4 cup soy sauce
- 2 tablespoons lemon juice, Meyer is best
- 2 tablespoons fresh orange, lime, or grapefruit juice
- 2 tablespoons rice wine vinegar
- 1/4 cup water
- 2 inch square piece of kombu
ingredients
For the stir-fry
- 1 cup ponzu sauce, this recipe is the right amount
- 1 tablespoon cornstarch, or arrowroot
- 2 tablespoons vegetable oil, or any light, flavorless oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon fresh ginger root, grated
- 1/4 red chili flakes
ingredients
Use the following vegetables, or substitute for your favorites (about 8 cups in total)
- 1 large onion, sliced
- 1 cup celery, sliced
- 1 orange bell pepper, sliced
- 2 cups broccoli florets pinch Himalayan pink salt
- 4 stalks green onion, sliced
- 2 cups button mushrooms, sliced
- 1 cup tomatoes, chopped
- 2 tablespoons fresh cilantro or coriander leaf, minced (optional) for garnish
Method
Method for the ponzu sauce
Step 1
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.
Step 2
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
Step 1
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).
Step 2
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.
Step 3
Add the remaining vegetables and sauté for about 3-4 minutes until the vegetables are cooked to your liking.
Step 4
Finally, give your sauce a stir and pour it in. Mix well, and cook for a minute or two more, until the sauce thickens.