Sukiyaki-Style Mixed Grill

1. 1

   Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half. Set aside.

2. 2

   Heat a 10-inch cast-iron skillet over high heat. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat bottom of pan. Add zucchini; saute over medium-high heat 3 minutes or until browned. Place zucchini in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add mushrooms; saute 2 minutes or until browned. Add mushrooms to zucchini; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add red onion and bell pepper; saute 5 minutes or until browned. Place red onion mixture in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add carrot and sweet potato; saute 2 minutes or until browned. Add to red onion mixture.

3. 3

   Add ginger to skillet; saute 30 seconds. Stir in sake, 1/4 cup water, soy sauce, and sugar; scrape skillet to loosen browned bits. Add red onion mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until tender. Combine cornstarch and 1 tablespoon water in a bowl; stir well. Add cornstarch mixture and zucchini mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Stir in green onions and sesame oil. Serve over noodles.

* Per serving · 4 servings · Values may vary.