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Ingredients
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4 tsp (20 mL) canola oil
2 carrots, thinly sliced into half-moons
1/2 lb (250 g) sliced mushrooms
2 zucchini, sliced into half-moons
2 cups (500 mL) bean sprouts
Pinch salt and freshly ground pepper
1 1/4 cups (300 mL) sushi rice, cooked according to package directions
12 oz (340 g) Reuven Fully Cooked Karaage (Product Code 10610), prepare according to package directions and kept warm
2 tsp (10 mL) toasted sesame seeds
Dressing:
1/3 cup (75 mL) rice wine vinegar
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) minced fresh gingerroot
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) canola oil
1 1/2 tsp (7 mL) granulated sugar
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Preparation Instructions
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Dressing: Whisk together vinegar, soy sauce, ginger, sesame and canola oil, and sugar.
In wok or large skillet, heat canola oil over medium-high heat; sauté carrots, mushrooms and zucchini for 5 or 6 minutes or until vegetables are tender-crisp. Stir in bean sprouts, salt and pepper. Cook for about 2 minutes or until bean sprouts are tender-crisp; toss with dressing.
Divide rice among 4 bowls; top with sautéed vegetables and hot, prepared Karaage. Garnish with sesame seeds.
Tip: Serve with Asian-style hot sauce and garnish with green onions if desired.
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Nutrition Info.
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1 serving
Calories: ........................... 740
Protein: ............................ 25 g
Fat: .................................... 36 g
Carbohydrate: ................ 79 g
Fibre: .................................. 5 g
Sugar: ................................. 7 g
Cholesterol: ................. 50 mg
Sodium: .................... 1040 mg
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