A hearty Asian-inspired sauce to pair with baked potatoes, mashed potatoes, rice, bulgur wheat, or even pasta.
Prepare the vegetables:
- Dice the bell peppers, cabbage/cauliflower, carrots and mushrooms into large chunks
- Slice up the onion
- Mince the garlic and atarodo
In a large saucepan or wok, sautee the sliced onions on medium heat until translucent. Add the garlic and atarodo and stir-fry for about 20 seconds
Add the mushrooms, along with the soy sauce, spices, seasoning. Stir-fry the mushrooms for about 2 minutes.
Add 1/4 cup water to the pan, then stir in the remaining vegetables at 1 minute intervals: start with the peas, then cabbage, then carrots, and finally the bell peppers.
Mix the cornstarch with about 3 tablespoons to make a watery paste, making sure there are no lumps. Pour the mixture into the saucepan.
The sauce will rapidly begin to thicken. Stir well to incorporate the cornstarch throughout the sauce. Add a bit of water if too thick, or more cornstarch if too watery. Adjust spices and seasoning to your taste.
Ingredients
Directions
Prepare the vegetables:
- Dice the bell peppers, cabbage/cauliflower, carrots and mushrooms into large chunks
- Slice up the onion
- Mince the garlic and atarodo
In a large saucepan or wok, sautee the sliced onions on medium heat until translucent. Add the garlic and atarodo and stir-fry for about 20 seconds
Add the mushrooms, along with the soy sauce, spices, seasoning. Stir-fry the mushrooms for about 2 minutes.
Add 1/4 cup water to the pan, then stir in the remaining vegetables at 1 minute intervals: start with the peas, then cabbage, then carrots, and finally the bell peppers.
Mix the cornstarch with about 3 tablespoons to make a watery paste, making sure there are no lumps. Pour the mixture into the saucepan.
The sauce will rapidly begin to thicken. Stir well to incorporate the cornstarch throughout the sauce. Add a bit of water if too thick, or more cornstarch if too watery. Adjust spices and seasoning to your taste.
