It’s Sunday Asian night!!! Ran a half marathon this morning that shattered my last PR, so I’m stoked to have some rice tonight! hahah
VEGAN VEGGIE STIR FRY
For the Sauce:
1/3 cup tamari
¼ – 1/3 cup water
3 – 3 1/2 tbsp pure maple syrup or agave nectar
1 – 1½ tbsp freshly squeezed lemon juice
1 1/2 tsp toasted sesame oil
5-6 medium-large cloves garlic, minced
2 – 2½ tsp freshly grated ginger
1 tbsp arrowroot powder
½ – 1 tbsp oil or splash of water for oil-free
4 ½ -5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)
couple pinches of sea salt
couple teaspoons of water
1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)
½ – ¾ cup raw cashews
1/2 cup sliced green onions
1. Add the broccoli and a pinch or two of sea salt and a teaspoon or two of water (the water will help to steam and soften the broccoli once covered) into a skillet over medium-high heat. Toss the broccoli through, cover and let cook for just 2-3 minutes.
2. As it is starting to turn to a brighter green color, remove the cover to your skillet, add the bell peppers, and saute through for another minute.
3. Add the teriyaki sauce, and increase heat to high. Toss the sauce through the vegetables, and let the sauce come up to a slow boil. Once the sauce is at a slow boil and has thickened, cashews, and green onions, toss through the sauce and remove your pan from the heat.
4. Serve immediately over rice noodles, soba noodles, or a whole grain of choice such as brown rice or quinoa.