Easy Teriyaki Sauce Recipe
1" ginger, grated and juiced
1/2 cup tamari (soy sauce)
2 tablespoons mirin
2 tablespoons unrefined sweetener (brown rice syrup, sucanat, etc.)
1 teaspoon toasted sesame oil
1 teaspoon rice (or apple cider) vinegar
pinch chiles, optional Vegetables:
1 teaspoon sesame oil (untoasted)
1 Japanese eggplant, chopped
large bunch shiitake mushrooms, chopped
large bunch sui choy, chopped (or other Asian green)
2 green onions, chopped
pinch sea salt
1 tablespoon wakame seaweed, soaked 15 minutes and chopped
toasted sesame seeds
1. Whisk the ingredients for the sauce in a small pot. Bring to a boil and simmer for 5 minutes, then leave to let the flavors combine. For vegetables, heat a wok to high.
2. Add the untoasted sesame oil to wok, and then the eggplant. Keep the vegetables moving in the wok. Add the mushrooms, then the greens and the green onions, one vegetable at a time. Wait until the scent of the next vegetable starts to come up from the pan before adding the next.
3. Once all of the vegetables have been added, sprinkle a bit of sea salt into the wok, add the wakame and stir. Then, take a tablespoon or so of water and pour it down the side of the wok, still stirring, allowing the water to evaporate and steam the vegetables.
4. Once the water has evaporated, pour the teriyaki sauce over the vegetables and stir to coat. Turn off the heat, sprinkle with sesame seeds, and serve the vegetables over brown rice or whole grain noodles. Brown rice or buckwheat (soba) noodles are my favorites!
You can also sprinkle the wakame over the top with the sesame seeds, if preferred.
Source of recipe: To watch a free video of me making this easy teriyaki sauce recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/teriyaki-sauce-recipe.