Recipe works best if you very thinly slice all the veggies with a mandoline.
Warm the oil in a large skillet over high heat. Stir in onions, and mushrooms, cook 5 minutes or until softened/lightly browned.
Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce and cook until zucchini are tender, about 3 minutes. Stir in ground pepper and sprinkle seame seeds on top, and serve immediately.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (54%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1173.2mg||40 %|
|Potassium 424.5mg||11 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.8g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 110
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