Ingredients: |
Ingredients: 2 bunches young asparagus
4 T. arrowroot powder
4 C. teriyaki sauce (see below)
2 T. sesame oil
2 C. broccoli flowerets
2 C. carrots, chopped
2 C. cauliflower, chopped
1 red onion, cored and halved, cut into 1/4" strips
4-5 C. cooked brown basmati rice
4 T. sesame seeds, toasted in a dry skillet until lightly browned
Teriyaki Sauce:
2 T. fresh ginger grated or 1 T. ginger powder
6 cloves garlic, minced
2 T. sesame oil
3 C. pineapple juice
1/2 C. tamari or substitute
2 t. dry mustard
1/2 t. cayenne pepper
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Directions: |
Directions:Combine the Teriyaki sauce ingredients in a blender. Blend well and set aside.
Gently bend each asparagus stalk to break off the tough, woody ends and discard. Cut the stems diagonally into 1 1/2 - 2" sections, leaving 2" of tips. Separate thicker, lower stems from the upper stems and tips.
Dissolve the arrowroot in two cups of the teriyaki sauce. Set aside.
Heat half of the sesame oil in a large skillet over high heat. Add thicker asparagus sticks and stir-fry for two minutes. Add broccoli, carrots and cauliflower. Stir-fry for two minutes. Add one cup teriyaki sauce (without arrowroot). COver and cook for two minutes, or until vegetables are almost tender. THen remove from pan, cover and set aside.
Add remaining sesame oil to skillet and heat. Add remaining asparagus and red onion. Stir-fry for 2-4 minutes. Add the last cup of teriyaki sauce (without arrowroot). COver and cook for two minutes or until vegetables are tender.
Add remaining teriyaki sauce (containing arrowroot) to skillet and simmer for 1-2 minutes, stirring. Add vegetables that have been set aside, stirring continuously until sauce thickens. Do not boil.
Serve immediately over basmati rice with toasted sesame seeds. |
This recipe for Teriyaki Vegetable Rice is from