Ultimate Vegetable Teriyaki Stir-Fry

nutritionstudies.org

Rebecca Clark

subheading: TERIYAKI SAUCE:

1½ Tbsp arrowroot powder

1 Tbsp roughly chopped fresh ginger

3 to 4 medium cloves garlic, minced

½ cup water

⅓ cup tamari or coconut aminos

3½ Tbsp pure maple syrup

½ to 1 Tbsp freshly squeezed lemon juice

1 tsp blackstrap molasses

subheading: STIR-FRY:

4 to 6 tsp water, divided

1 cup sliced carrot (in discs or half-moons)

1 to 2 pinches sea salt

1 cup sliced zucchini or green beans cut into bite-size pieces

4 to 5 cups broccoli florets

1½ cups red, yellow, or orange bell pepper, cored, seeded, and sliced (1 medium-large)

¾ to 1 cup cubed baked tofu or marinated tempeh (optional; see note)

½ to ¾ cup roughly chopped or crushed raw cashews (optional)

Directions at nutritionstudies.org

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