Updated: Jan 5, 2019
This vegetable stir-fry is vegan, oil-free and gluten free. a stir-fry is an oldie but goodie. This is another way to try it out. The teriyaki sauce you will make it yourself which gives this dish that extra bang. Tofo can also be added, if your not vegan you can add meat if you like.
For the sauce:
1/3 cup tamari
1/2 cup water
3 1/2 tbsp pure maple syrup
1/2 - 1 tsp freshly squeezed lemon juice
1 tsp blackstrap molasses
3-4 medium cloves of garlic
1 tbsp roughly chopped fresh ginger ( I grated mine)
1 1/2 tbsp arrowroot powder ( I substituted with corn starch)
4-6 teaspoons of water, divided
1 cup sliced carrots
couple pinches of salt
1 cup yellow zucchini or green beans (I used both)
4 1/2 - 5 cups of broccoli cut into florets trimmed and sliced into rounds (I used a head of broccoli)
1 1/2 cups of red, yellow or orange bell peppers (I used all three totaling the 1 1/2 cups, I love colorful dishes
Combine all ingredients for the sauce, pureeing in a blender or with a hand blender until fully blended.
In a large non-stick pan over high heat, add 2-3 teaspoons of the water, and the carrots and salt.
Reduce heat to medium-high, cover, and let the carrot steam for a couple of minutes. remove cover, return heat to high, and add the zucchini. toss through to let sear slightly, then add remaining 2-3 teaspoons of water, the broccoli, and bell pepper.
Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, just until the broccoli turns bright green (the veggies will continue to cook in the sauce, so don't overcook.
Add the teriyaki sauce to the veggie mixture. 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, remove pan from the heat and serve immediately over brown rice, quino, or noodles.
If you'd like to use other veggies in this stir-fry, go for it! Keep in mind the harder veggies like carrots and cauliflower need more time, so add those earlier in the process.
Recipe by: www.dreenaburton.com