Winter Vegetable Teriyaki Stir-Fry
Winter Vegetable Teriyaki Stir-Fry requires approximately 33 minutes from start to finish. One portion of this dish contains around 20g of protein, 17g of fat, and a total of 487 calories. For $2.2 per serving, you get a main course that serves 5. A mixture of red onion, brussels sprouts, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a budget friendly recipe for fans of Japanese food. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 14 people were impressed by this recipe. It is perfect for Winter. It is brought to you by Cook Nourish Bliss. With a spoonacular score of 98%, this dish is spectacular. Try Teriyaki Vegetable Stir-fry with Ramen Noodles, Winter Veggie Stir-Fry, and Chicken Teriyaki Stir-Fry for similar recipes.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 18 minutes
Ingredients:
4 cups bite-sized broccoli florets
1 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons cornstarch
1 to 1 ½ teaspoons grated or minced fresh ginger
1 large clove garlic, minced
rice, quinoa or another grain (for serving)
1 bunch green onions, thinly sliced (for garnish)
1 ½ tablespoons honey
3 ½ tablespoons low-sodium soy sauce or tamari
2 tablespoons olive oil
1/3 cup pineapple juice
¾ cup raw cashews
1 medium red onion, chopped
¼ teaspoon red pepper flakes, or more to taste
1 tablespoon rice vinegar.jpg)
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
For the sauce:In a small bowl, whisk together all the ingredients for the sauce. Set aside.For the stir-fry:Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the brussels sprouts and cook for 4 minutes, so they start to soften. Add in the broccoli florets and continue to cook for about 5 to 8 minutes, until the veggies are all tender (but still have a touch of crispness).Add the chickpeas, cashews and sauce (give the sauce a whisk before adding) to the skillet and mix to combine. Cook for 2 to 3 minutes, stirring often, until the sauce has thickened. Remove from the heat. Taste and season with salt if desired.Serve the stir-fry with the rice or quinoa and garnish with the green onions.
Step by step:
1. For the sauce:In a small bowl, whisk together all the ingredients for the sauce. Set aside.For the stir-fry:Set a large nonstick skillet over medium heat.
2. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften.
3. Add in the brussels sprouts and cook for 4 minutes, so they start to soften.
4. Add in the broccoli florets and continue to cook for about 5 to 8 minutes, until the veggies are all tender (but still have a touch of crispness).
5. Add the chickpeas, cashews and sauce (give the sauce a whisk before adding) to the skillet and mix to combine. Cook for 2 to 3 minutes, stirring often, until the sauce has thickened.
6. Remove from the heat. Taste and season with salt if desired.
7. Serve the stir-fry with the rice or quinoa and garnish with the green onions.
Nutrition Information:
covered percent of daily need
