(Vegan and Gluten-Free)
Ready in 60 minutes
Serving Size 2 cups
# of Servings 6
233 calories per serving
Ingredients
1 tablespoon ginger, minced
2 green onions
1 red bell pepper
1 yellow bell pepper
1 cup rainbow carrots
2 ½ cups red cabbage
1 cup green cabbage
1 ½ cups red onion, about ⅓ red onion
1 celery stick, 1 piece from a stalk
1 ½ cups leek, about ⅓ of a leek
3 cups kale, about ½ bunch of kale
3 cups broccoli, about 1 broccoli crown
1 ½ cups bean sprouts, about an 8oz bag
3 tablespoons sesame seeds
1 teaspoon sesame oil
1 cup water
¼ cup gluten-free soy sauce
5 teaspoons light brown sugar, packed
1 tablespoon honey
1 garlic clove, minced
1 tablespoon ginger, minced
¼ cup water, cold
2 tablespoons cornstarch
3 tablespoons olive oil
salt and pepper, to taste
Preparation
Prepare the vegetables and combine in a large bowl. Mice the ginger. Slice the green onions, adding the bottom white part to the bowl and leaving the top green part on the side for garnishing. Slice the red and yellow bell peppers into thin strips. Slice the carrots into thin rounds. Chop the red and and green cabbage to thin strips. Chop the red onion into small strips. Slice the celery in half and chop into small pieces. Chop the leek into thin slices. Cut the kale into small pieces. Cut the broccoli crown into small broccoli florets. Add the bean sprouts to the bowl.
On a very large skillet, add the sesame seeds and sesame oil and toast over low heat until the seeds turn golden brown, about 2 minutes. Set aside for garnishing.
To make the teriyaki sauce, combine 1 cup water, gluten-free soy sauce, light brown sugar, honey, garlic, and ginger in a small saucepan. Heat this mixture on medium low heat until warmed all the way through, about one minute.
While that is heating, combine ¼ cup water and cornstarch. Stir until the cornstarch dissolves. Add this mixture to the small saucepan. Heat the whole mixture on medium low heat until thickened stirring occasionally, about 5 minutes.
Using the very large skillet, or a smaller skillet and cook the vegetables in 2 batches, add the olive oil. Add in the chopped vegetables from the bowl and season with salt and pepper. Heat the vegetables over medium high heat until they are heated all the way through and start to shrink and crisp stirring occasionally, about 10 minutes.
Add the teriyaki sauce from the saucepan to the skillet. Stir to coat the vegetables in the teriyaki sauce over medium high heat, about 2 or 3 minutes.
Serve on its own or over jasmine rice. Top with the green scallions and toasted sesame seeds.
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