Green Pepper, Ham, and Tofu Skin With Sesame Vinegar

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    green peppers (can use equal mixture of green and sweet red peppers for color) or 3 sweet red peppers, seeded and deveined (can use equal mixture of green and sweet red peppers for color)
  • 4 -5
    slices ham
  • 3
    tofu pockets (aburaage)
  • 1
    tablespoon oil
  • 1
    tablespoon sesame oil
  • 1
    tablespoon soy sauce
  • For Sauce
  • 3
    tablespoons sesame seeds, lightly toasted
  • 2
    tablespoons oyster sauce
  • 2
    tablespoons rice vinegar
  • 1
    tablespoon mirin
  • 2
    tablespoons sugar
  • 1
    tablespoon soy sauce
Advertisement

DIRECTIONS

  • For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat).
  • Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste.
  • Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside.
  • For Vegetables:
  • Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size.
  • Using a moderately high heat, heat a frying pan and add oil and sesame oil.
  • Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium.
  • Saute for 5-6 minutes, stirring frequently.
  • Add 1 T soy sauce and continue to saute for additional minute.
  • Remove from heat and combine with sesame sauce and serve either warm or at room temperature.
Advertisement