Here is a relatively quick idea for a stir fry. It is pretty much anything goes as far as preference for vegetables you use. I have a list to follow. You may use or omit as you please.
2 tablespoons of oil
1 medium onion, sliced and quartered
1 cup of broccoli florets
2 medium carrots, sliced diagonally
1 red bell pepper, seeded and sliced, (wedges or slices)
1 yellow bell pepper, seeded and sliced, (wedges or slices)
1/2 cup yellow squash, sliced
1/2 cup zucchini. sliced
1 cup snow peas
Optional, 2 cups bok choy (sliced), 1 cup bean sprouts
In a wok or a large skillet, heat 2 tablespoons of oil. Add onion and bell peppers. Stir for about a minute. Add carrots and broccoli florets. Stir for a couple of minutes more. Add squash and zucchini, keep stirring! As carrots (and other vegetables) become slightly tender add 1/2 cup of original or spicy yakitori sauce to mixture. Finally, add the snow peas, bok choy, and bean sprouts. Mix for a couple of minutes and remove from heat. Serve alone or with steamed rice. Note: you may add chicken or tofu to this dish. If you would like to use chicken, cube two chicken breasts, and sauté first. I usually cook the breasts stirring frequently until most of the juices have evaporated from the wok or skillet. The meat should be white throughout. Then proceed from the beginning, starting with the onions and bell peppers. If you want to use tofu, I like to cube extra firm tofu into 1/2-3/4 inch cubes. Add the tofu right before the sauce. Enjoy!
Sometimes I look for something quick and easy but not necessarily ordinary as a side dish. Here is something that takes little time to prepare and little time to cook, but has lots of flavor! I start with two zucchini, two yellow squash, and one white onion: cut the zucchini and squash into about one eighth inch thick slices; slice the onion, then quarter it. Sauté the onion (in a skillet) in a little olive oil or butter until it starts to become translucent. Add in the sliced zucchini and squash (nice combination of colors too!) and stir until they start to turn soft. Add some spicy yakitori sauce to coat the vegetables and stir until the sauce starts to caramelize. Remove and serve. Outstanding accent to any dish or great with steamed rice if you don’t want any meat. Enjoy!
I’ve got to say, I have performed two demos at The Meat House in Costa Mesa and they let me use their flat top grill to cook steak tips. Wow! This is a wonderful way to grill. It makes you feel like you are a chef at a teppan yaki restaurant. I liked it so much I went out and purchased a cast iron insert for my b-b-q grill. There are two types of inserts you can purchase, stainless steel or cast iron. I went the cast iron route since it is a little less expensive and it’s a great way to start my adventure into flat top grilling. Both inserts are very versatile. You can make breakfast on them, pancakes, eggs, bacon, pretty much anything you would make indoors on a griddle (great way to keep all the aromas outside too!). They can also be used for most types of grilling.
For the steak tips that I used in my demo we just fired up the grill on high for 5-10 minutes. Then I used a flat scraper to clean the grill and threw on the marinated (Obaachan Sauce Company’s Original Yakitori sauce) steak tips (http://www.themeathouse.com/store-location/California/Costa-Mesa.aspx). As they grilled I used a sharp knife and tongs to thinly slice and cube the tips, all the while they are cooking in the yakitori sauce and it is caramelizing to the meat. What a wonderful aroma! By the time I am done slicing the one and a half pounds of tips they are almost perfectly done. A few more turns and you have some fantastic tasting, grilled steak tips. It’s very easy to control the doneness of the meat since it is thinly sliced and you can remove it when it is as done as you prefer. Cook up some steamed rice and a vegetable and you are ready to go!