Sautéed vegetables in teriyaki sauce
Enjoy this flavourful plate of sauteed vegetables in teriyaki sauce with a bowl of white rice.souhait.
1. Julienne the onions, carrots, cabbage, mushrooms, bellpeppers and zucchinis. If you are using dried mushrooms, rehydrate them before cutting.
2. Hull the beans and cut the broccoli into florets.
3. In a pan or wok, place the grapeseed oil over high heat. Fry the onions then all the vegetables, stirring constantly.
4. For the sauce, chop the ginger and garlic. In a saucepan, combine the soy sauce, 20 cl of water, sake, ginger and garlic, sugar, honey and spring onions. Place the saucepan over low heat.
5. Dissolve the cornstarch in cold water and add into the saucepan. Heat gently to thicken the sauce. If it is too thick, add a little water. Sprinkle with sesame oil and toasted sesame seeds. Just before serving, add the sauce to the vegetables.
Photo credit: Sucré Salé
