Ahhhhhh what a wonderfully long title. I’m always looking out for recipe names labeled like that since I have food sensitivities and preferences myself. Is it just me? Or do any of you with food sensitivities get super excited when you see a recipe online somewhere that’s already labeled soy-free or gluten-free or plant-based in the title? I was craving some sweet teriyaki stir fried veggies and had the perfect combination of veggies fresh out of the garden.
I love the changing seasons! It’s so much fun to switch up my favorite recipes depending on the weather. I’m soooo done with green salads. Unless they’re steamed! Yum. Steamed salads are great!
- 1/2 yellow onion, diced
- 2-3 medium sized carrots, sliced
- 3-4 cups broccoli florets and peeled stems, chopped
- 2 Tbsp toasted sesame oil, divided
- 2-3 cloves garlic, minced (or triple that if you’re my dear friend Alicia, Queen of Garlic)
- 1 tsp grated fresh ginger
- 1/3 cup Coconut Aminos
- 1 Tbsp mirin
- 3 Tbsp brown rice syrup
- 1 Tbsp cornstarch
- 3-4 Tbsp filtered water
- 1 Tbs. sesame seeds, optional
- White or brown rice for serving
Begin by heating 1 tablespoon sesame oil in skillet on medium heat. Saute onions until translucent. Add carrots and saute until just tender. Toss in broccoli and saute until tender.
While veggies are cooking, heat remaining sesame oil on medium in saucepan. Add garlic and ginger and saute for 1-2 minutes.
Add coconut aminos, mirin, and brown rice syrup. Whisk until thoroughly combined.
In a small bowl or cup, whisk together water and cornstarch until totally dissolved. Pour dissolved cornstarch into sauce and whisk. Let simmer and thicken. Once thickened, remove from heat.
Pour sauce over stir fried vegetables. Serve over rice and sprinkle with sesame seeds. Enjoy!
If you haven’t checked out the Virtual Vegan Linky Potluck 16, please do! Join in, too!!