ULTIMATE VEGETABLE TERIYAKI STIR-FRY
Readers tell me often that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.
Provided by Dreena Burton
Categories Main Dish
Number Of Ingredients 16
Steps:
- Using a blender or immersion blender, puree all the ingredients for the sauce.
- In a sauté pan over high heat, add 2-3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes.
- Remove the cover, return heat to high, and add the zucchini. Toss through to let sear slightly.
- Then add remaining 2-3 teaspoons water, broccoli, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, just until broccoli turns bright green (the veggies will continue to cook in sauce, so do not overcook).
- Add the teriyaki sauce to the vegetable mixture, and tofu or tempeh, if using. Toss to coat, and let the sauce come to a slow boil over medium-high heat.
- Once the sauce has reached a slow boil and thickened, add the cashews and toss to combine.
- Remove the pan from the heat and serve immediately over brown rice, quinoa, or soba noodles.
TERIYAKI VEGETABLES STIR-FRY
This recipe reminds me with "YAN CAN COOK SHOW". It's an Easy fast and healthy dish for those who enjoy cooking. You can make with your favorite vegetables.
Provided by Abeer0873
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large pan add and stir-fry the first 8 ingredient in order for 6 minutes
- Add water and leave for 2 minutes .
- Add cabbage and stir-fry for 6 minutes until tender.
- Add the teriyaki sauce and salt and pepper. Stir for another 1 minutes
- Your side dish is ready . enjoy.
Nutrition Facts : Calories 89.2, Fat 5.3, SaturatedFat 0.8, Sodium 377, Carbohydrate 9.8, Fiber 2.8, Sugar 5.3, Protein 2.4
TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
- Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
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