Teriyaki Sauce and Vegetables

  • 1/2 Red Bell Pepper cut into slivers
  • 1/2 cup baby corn
  • 1/2 cup water chestnut
  • 1 cup broccoli florets
  • 1/2 cup snow peas
  • 1/2 sweet onion cut into slices
  • 2 to 4 cloves garlic chopped
  • 1 cup water
  • 1/4 cup cold water
  • 2 tbsp cornstarch
  • 2 tbsp honey
  • 1/2 tsp ground ginger
  • 1/4 cup low sodium soy sauce
  • 1/2 tbsp Cooking With Greens No Salt Go To Blend
  • 1 1/2 tsp Cooking With Greens No Salt Onion Black Pepper Blend
  • 5 tablespoons brown sugar, packed tightly
  • 1 tbsp olive oil

Prepare sauce by whisking together 1 cup water, soy sauce, honey, brown sugar, ginger, No Salt Go To and Onion Black Pepper Blends and half of the garlic. In another bowl, whisk together the 1/4 cup cold water and cornstarch. Set both aside. Heat a large skillet, wok or frying pan, and add olive oil and remaining vegetables. Cook until onion is slightly translucent. Whisk in teriyaki sauce and slowly whisk in cornstarch mixture. Bring to simmer and cook until thickened. Serve over rice or noodles.

OPTIONAL: Add Cooked beef, chicken or shrimp...or vegan varieties.

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