Ingredients Jump to Instructions ↓

  1. For the Teriyaki sauce:

  2. 1/4 cup cooking sherry

  3. 1/4 cup tamari (or slightly less)

  4. 1 clove garlic, pressed

  5. 2 tsp chopped ginger

  6. 1 T vegetable oil

  7. 1 tsp sweetener such as raw sugar

  8. For the Vegetable broth:

  9. 1 cup hot or boiling water

  10. 1 tsp low sodium vegetable stock powder

  11. For the Cornstarch Mixture:

  12. 1/4 cup water

  13. 2 T cornstarch or arrowroot

  14. For the Stir Fry:

  15. 2-3 T safflower oil

  16. 1 T ginger, minced

  17. 8 oz seitan, traditional flavor 8 oz mushrooms, sliced

  18. 3 stalks broccoli

  19. 1 c snap peas, stems and strings removed

  20. 1 T ginger, slivered

  21. 2 cups cooked brown rice

  22. 1/2 cup toasted slivered almonds

Instructions Jump to Ingredients ↑

  1. Directions Teriyaki sauce - Mix all ingredients together and set aside.

  2. Vegetable broth - Mix together and set aside Cornstarch mixture - Mix together and set aside Heat 2 tablespoons of oil in a wok over medium high heat. Add the minced ginger and cook for a few minutes. Add the seitan and lightly brown. Add the mushrooms and cook for 1 minute. Add 1 tablespoon of oil if the wok is dry. Add the broccoli and cook until it turns bright green, stirring constantly. Stir in the snap peas and the teriyaki sauce, cover and cook for one minute. Add the vegetable broth and the slivered ginger. Cover and cook until the stock boils. Add the cornstarch and cook until thick. Serve over brown rice and garnish with toasted slivered almonds.


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