Teriyaki Veggies over Steamed Rice

There are many things I love and remember from high school, but some of my fondest memories was driving to Bend, Oregon to eat at the Japanese Steakhouse, Shoji’s (which I’ve heard is no longer in business :-(.) with my high school best friend, Jessi. Let me tell ya, we could put down some chicken teriyaki…and that’s a spendy habit to have as a broke high schooler (especially when we always seemed to be hungry again in an hour).

As an adult, I’ve resolved to making my own teriyaki at home…and it’s well worth it, especially when you make your own homemade teriyaki sauce! I’ve also recently been trying to cut down my meat intake to once a day or less…so here it is…my vegetarian lunch, Teriyaki Veggies over Steamed Brown Rice!

What you’ll need (serves 4-6):




For the Veggies:


1 large yellow onion, cut in quarters and sliced
1 pint baby bella mushrooms, sliced
2 yellow squash, halved lenth-wise and sliced
2 zucchini squash, halved lenth-wise and sliced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Roasted sesame seeds (optional)
2 cups steamed brown rice



For the Teriyaki sauce:

1/4 cup soy sauce
1 cup water
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons corn starch
2 tablespoons honey
4 tablespoons brown sugar

1. Heat a large wok (or fry pan) over medium-high heat, add olive oil followed by the onions. Cook onion until soft and golden, about 10 minutes.

2. Add the mushrooms, cook for an additional 5 minutes, or until mushrooms are soft.

3. Add the yellow and zucchini squash, cook until squash is tender. Season with salt and pepper.

4. While the squash is cooking, get the teriyaki sauce going. Combine the corn starch with 1/4 cup of the water, stir until corn starch is dissolved. In a small sauce pan over medium-high heat, combine the soy sauce, 3/4th’s cup of water, garlic, ginger, honey, brown sugar, and corn starch-water mixture. Bring to a boil, reduce heat to medium-low and cook until sauce has reached your desired level of thickness.

5. Pour 1/2 the teriyaki sauce over the veggies, stir to coat. Cook an additional 1-2 minutes.

6. Serve veggies over steamed brown rice, top with additional teriyaki sauce and roasted sesame seeds, if desired.

Enjoy! Go eat something!!!!!

Thanks for reading and I’d love to hear your comments!

Donielle

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This entry was published on December 27, 2012 at 2:52 pm and is filed under Asian, Dinner, Japanese, Vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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