Ingredients
- 5 1/2 tablespoons sesame oil (oriental)
- 8 ounces green cabbage (thinly sliced, 4 cups)
- 3 ounces fresh shiitake mushrooms (stemmed, caps sliced)
- 3 ounces bok choy (1 small, very thinly sliced
- 1 large (3 ounce) carrot (cut into matchstick-size strips
- 4 green onions, thinly sliced
- 6 tablespoons oyster sauce
- 3 1/2 tablespoons reduced-sodium soy sauce
- 3/4 cup chicken stock (or canned low-salt chicken broth)
- 1/4 cup butter (1/2 stick)
- 3 tablespoons rice vinegar
- 36 ounces fresh tuna (6 ahi tuna steaks, 6 ounces each, about 3/4 inch thick)
- Black sesame seeds and white sesame seeds, optional
How to Make
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Step 1: Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
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Step 2: Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
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Step 3: 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.
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Step 4: To same skillet (do not clean) add 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.
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Step 5: Season with salt and pepper.
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Step 6: Keep warm.
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Step 7: Sprinkle tuna with salt and pepper.
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Step 8: Heat remaining 3 tablespoons oil in another large skillet over high heat.
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Step 9: 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.
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Step 10: Divide vegetables among 6 plates. Top with tuna. Ladle sauce around tuna.
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Step 11: Sprinkle with sesame seeds, if desired.
We hope you enjoy this recipe!
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