Best 2 Vegetable Stir Fry With Shiitaki And Ahi Tuna Recipes

Embark on a culinary journey with this delectable Vegetable Stir-Fry with Shiitake and Ahi Tuna, a symphony of flavors that will tantalize your taste buds. Featuring a vibrant medley of fresh vegetables, succulent shiitake mushrooms, and seared ahi tuna, this dish promises a harmonious blend of textures and flavors. Accompanied by a trio of complementary sauces - a tangy ponzu sauce, a creamy avocado sauce, and a spicy sriracha sauce - this stir-fry offers a customizable taste experience that caters to every palate. Get ready to relish the umami richness of shiitake mushrooms, the delicate yet robust flavor of ahi tuna, and the vibrant crunch of crisp vegetables, all harmoniously united in this culinary masterpiece.

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AHI TUNA WITH VEGETABLE STIR-FRY

Ahi Tuna With Vegetable Stir-Fry image

I've had this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, CanoeHouse chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes.

Provided by lazyme

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

5 1/2 tablespoons sesame oil
4 cups green cabbage (about 8 ounces)
3 ounces fresh shiitake mushrooms, stemmed, caps sliced
1 baby bok choy, very thinly sliced (about 3 ounces)
1 large carrot, cut into matchstick-size strips (about 3 ounces)
4 green onions, thinly sliced
6 tablespoons oyster sauce
3 1/2 tablespoons reduced sodium soy sauce
3/4 cup chicken stock or 3/4 cup canned low sodium chicken broth
1/4 cup butter, 1/2 stick
3 tablespoons rice vinegar
36 ounces ahi tuna steaks, each about 3/4 inch thick
sesame seeds, black and white (optional)

Steps:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
Season to taste with salt and pepper.
Transfer vegetable mixture to medium bowl.
To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
Boil until sauce thickens, whisking occasionally, about 3 minutes.
Season with salt and pepper.
Keep warm.
Sprinkle tuna with salt and pepper.
Heat remaining 3 tablespoons oil in another large skillet over high heat.
Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
Transfer to small baking sheet.
Repeat with remaining tuna.
Divide vegetables among 6 plates.
Top with tuna.
Ladle sauce around tuna.
Sprinkle with sesame seeds, if desired.

Nutrition Facts : Calories 476.3, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4

STIR-FRY WITH SHIITAKI AND CHICKEN

Stir-Fry with Shiitaki and Chicken image

Provided by Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 carrot, cut into 1/2-inch pieces
1 cup broccoli florets
1 cup cauliflower florets
1 pound skinless chicken breasts, cut in strips
1 teaspoon olive oil
4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
2 tablespoons soy sauce, low sodium
1 pinch chili flakes
1/2 red bell pepper, seeded and sliced
1 ounce mushrooms, quartered
1 ounce shiitake mushrooms, stemmed and halved
1 bunch spinach, chopped
1 zucchini, cut on a bias into 1/4-inch thick slices
4 scallions, sliced into 1-inch lengths
Cilantro sprigs, for garnish

Steps:

In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.

Tips:

Choose fresh, high-quality vegetables for the best flavor and texture. Look for vegetables that are brightly colored and free of blemishes.
Cut the vegetables into uniform pieces so that they cook evenly. Smaller pieces will cook faster, so adjust the cooking time accordingly.
Use a variety of vegetables to add flavor, color, and texture to the dish. Some good options include broccoli, carrots, bell peppers, snow peas, and mushrooms.
Stir-fry the vegetables over high heat to quickly cook them and retain their crispness. Be sure to stir the vegetables constantly so that they don't burn.
Add the ahi tuna towards the end of cooking so that it doesn't overcook. Ahi tuna is best served rare or medium-rare.
Season the stir-fry with your favorite sauce or marinade. Some good options include soy sauce, teriyaki sauce, or hoisin sauce.

Conclusion:

This vegetable stir-fry with shiitake and ahi tuna is a quick, easy, and healthy meal that is perfect for a weeknight dinner. The stir-fry is packed with flavor and nutrients, and the ahi tuna adds a delicious touch of protein. Be sure to adjust the cooking time and seasonings to your own liking. Enjoy!