Vegan Stir Fri Teriyaki Mushroom and Broccoli

By thedailycrisp  ,

October 31, 2019

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  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

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Ingredients

FOR THE SAUCE

500 g Chestnut Mushrooms

1 count Broccoli Head

1-2 count Shallot

2 tbsp Soy Sauce (Light or Regular)

1 tsp Ground Ginger

1-2 tsp Dried Garlic Granules

1 count Lime (Juiced)

1 tbsp Molasses

1 tsp Olive Oil

1/4 cup Water

TO GARNISH

1/2 tsp Sesame Seeds

1 count Spring Onion Stalk

TO SERVE

1 cup Brown Rice

Directions

1 - Rinse and chop mushrooms, broccoli head, and shallots.

2 - Wisk soy sauce, garlic granules, ground ginger, and lime juice to prepare the Teriyaki Sauce.

3 - Put a pan over medium heat, add mushrooms onto the pan (no oil). Sauté until mushroom liquid is released and keep on sautéing for a few more minutes until liquid evaporates. Put mushrooms aside.

4 - On the same pan, add tsp Olive Oil and Broccoli. Sauté for 5 - 10 minutes, until Broccoli is a bit soft.

5 - Add Shallots to the pan and cook with the Broccoli until Shallots become translucent.

6 - Add Mushrooms back to the pan and pour Teriyaki sauce over all the veggies. Toss well to combine and sauté all the ingredients together for an additional couple of minutes until Teriyaki sauce gets thicker.

7 - Prepare Brown Rice as instructed on the pack.

SERVING

Put Brown Rice in a bowl topped with the Teriyaki Sauce, sprinkle Sesame Seeds and chopped Spring Onion Rings.

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Nutrition Facts

Serving Size1
Calories582
Protein22
Sugar16
Total Fat10
Total Carbohydrates108
Dietary Fiber6