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Spicy Vegetable Tuna Stir-fry Rice Bowl

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 🐟 2 cans of 100g tuna
    • 🥔 1 medium potato, diced
    • 🧅 1 onion, diced
    • 5 green chilies, diced
    • 🥕 1 carrot, diced
    • 🌰 1 tbsp sesame seeds

  • Seasonings

    • 2 tbsp gochujang (Korean chili paste)
    • 2 tbsp oyster sauce
    • 1/2 tbsp chili powder
    • 🍬 1 tbsp sugar
    • 💧 1 cup water

PASSOS

1

Peel and dice the potato into small cubes.

2

Dice the carrot, onion, and green chilies into similar-sized cubes.

3

Drain the potato and pat dry with a kitchen towel.

4

Heat a pan with a small amount of cooking oil and stir-fry the potato until it becomes translucent.

5

Add the diced carrot and stir-fry until it also becomes translucent.

6

Add the diced onion and green chilies, and stir-fry until the onion turns translucent.

7

Add the drained tuna and mix well with the vegetables.

8

Add 2 tbsp gochujang, 2 tbsp oyster sauce, 1/2 tbsp chili powder, 1 tbsp sugar, and 1 cup water.

9

Stir the mixture well and let it simmer on medium-low heat until the sauce thickens.

10

Once the sauce is thick and glossy, remove from heat and sprinkle with sesame seeds.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 30g
    Proteína
  • 40g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

You can adjust the spiciness by reducing the amount of green chilies or chili powder.For a healthier version, use less oil and opt for low-sodium oyster sauce.Leftovers can be stored in the fridge for up to 2 days and reheated before serving.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.