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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, black vinegar sweet n' sour stir-fry with satsuma-age. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Black Vinegar Sweet N' Sour Stir-fry with Satsuma-Age is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Black Vinegar Sweet N' Sour Stir-fry with Satsuma-Age is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have black vinegar sweet n' sour stir-fry with satsuma-age using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Black Vinegar Sweet N' Sour Stir-fry with Satsuma-Age:
  1. Get 4 Satsuma-age
  2. Get 1/2 Onion
  3. Get 1/2 Carrot
  4. Get 2 Green peppers
  5. Make ready 1/2 Red bell pepper
  6. Get 4 Shiitake mushrooms
  7. Make ready 1 for frying Oil
  8. Get 2 tbsp Katakuriko slurry
  9. Get Seasonings
  10. Get 2 tsp Chicken stock granules
  11. Take 100 ml Hot water
  12. Prepare 3 tbsp Ketchup
  13. Prepare 3 tbsp Sugar
  14. Prepare 3 tbsp Black vinegar
  15. Take 2 tbsp Soy sauce
Steps to make Black Vinegar Sweet N' Sour Stir-fry with Satsuma-Age:
  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.

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