Vegetable Medley

Easy side dish or main course, serve alone or over noodles or rice. About fifteen minutes of prep time and about fifteen minutes for cooking.

Here’s what you’ll need:

8 ounces of green beans, cut 1 inch long

2 carrots, sliced 1/4 inchthick

1 broccoli crown, cut into bite-size pieces

15 stalks of asparagus, cut 1 inch long

1 yellow squash, halved lengthwise and sliced 1/4 inch thick

4 ounces of mushrooms, sliced

1 sweet onion, halved and sliced 1/4 inch thick

1/2 head of cabbage, rough chopped

1/2 cup yakitori sauce

1-2 tablespoons vegetable oil

toasted sesame seeds (optional)

Here’s what you’ll do:

Bring a large pot of (slightly salted) water to a boil and place first four ingredients into boiling water (green beans, carrots, broccoli, asparagus). Par boil 3 minutes and drain, do not rinse with cold water, and set aside. In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat, then add squash, mushrooms, sweet onion, and cabbage. Sauté for 5-6 minutes until slightly softened and add reserved vegetables to mixture and 1/2 cup of yakitori (original or spicy as preferred) sauce and mix to incorporate. Continue stirring over medium heat for an additional 4-5 minutes and serve. You may add toasted sesame seeds to taste. Enjoy as a side dish or serve over noodles or rice.

Obaachan Sauce Company vegetable medley

Obaachan Sauce Company vegetable medley

Turkey Meatballs

Here is a recipe idea submitted to us from Darla H. of Palos Verdes, CA. Thanks so much Darla for submitting a recipe idea. Sounds and looks delicious!

  • 1 Package of Trader Joe’s cooked frozen turkey meatballs.
  • Place the frozen meatballs on an aluminum lined cookie sheet.
  • Drizzle Obaachan spicy yakitori sauce over the meatballs. Make sure all the meatballs are well coated with the sauce.
  • Bake at 325 degrees until the sauce becomes caramelized on the cookie sheet. Approximately 25 minutes.
  • Chop green onions and sprinkle on the meatballs
  • Accompany with brown or white rice and steamed broccoli.

Vegetable Stir Fry

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!