Vegetarian version of shrimp teriyaki recipe from cookbook

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Name: Vegetable Teriyaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1/2 cups Soy sauce; 1/4 cups Mirin sauce; 2 tablespoons Sugar; 2 tablespoons Peanut oil; 1/2 tablespoons Sesame Oil; 1 tablespoon Garlic Minced; 1 tablespoon Fresh ginger Minced; 1 tablespoon Green onion White part, Minced; 1/2 Cups Yellow onion Diced; 1/2 Cups Red bell pepper Diced; 1/2 Cups Carrot Thin rounds; 1/2 cups Mushrooms Diced; 1/2 cups Snap peas; 1/2 Cups Broccoli Florets Chopped; 1/4 cups Green onion Minced; 2 tablespoons Peanut oil; 2 teaspoons Fresh Cilantro Chopped; 2 cups Rice Cooked

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INGREDIENTS

Teriyaki Sauce:
1/2 cups Soy sauce
1/4 cups Mirin sauce
2 tablespoons Sugar
2 tablespoons Peanut oil
1/2 tablespoons Sesame Oil
1 tablespoon Garlic ; Minced
1 tablespoon Fresh ginger ; Minced
1 tablespoon Green onion ; White part, Minced
Vegetables:
1/2 Cups Yellow onion ; Diced
1/2 Cups Red bell pepper ; Diced
1/2 Cups Carrot ; Thin rounds
1/2 cups Mushrooms ; Diced
1/2 cups Snap peas
1/2 Cups Broccoli Florets ; Chopped
1/4 cups Green onion ; Minced
2 tablespoons Peanut oil
2 teaspoons Fresh Cilantro ; Chopped
2 cups Rice ; Cooked

Servings

INSTRUCTIONS

Teriyaki sauce

1)place all ingredients in a blender for one minute on low setting.

Vegetables

1)Place vegetables in a large non reactive bowl and stir on the teriyaki sauce

2)Refrigerate for 20 minutes

3)After 20 minutes remove vegetables from refrigerator and the teriyaki sauce into a separate bowl

4)Heat up a large frying pan to a medium high heat and add 1 tablespoon of peanut oil

5)Add vegetables to frying pan

6)Add the second tablespoon of peanut oil. Allow to simmer for 3 to 4 minutes mixing occasionally

7)Mix in the cooked rice

8)Pour in the teriyaki sauce and mix it in with the rice and vegetables, increase temperature to high

9)After 4 to 5 minutes turn off heat and sprinkle with chopped cilantro

NOTES

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Vegetable Teriyaki

Teriyaki Sauce:
1/2 cups Soy sauce
1/4 cups Mirin sauce
2 tablespoons Sugar
2 tablespoons Peanut oil
1/2 tablespoons Sesame Oil
1 tablespoon Garlic Minced
1 tablespoon Fresh ginger Minced
1 tablespoon Green onion White part, Minced
 Vegetables:
1/2 Cups Yellow onion Diced
1/2 Cups Red bell pepper Diced
1/2 Cups Carrot Thin rounds
1/2 cups Mushrooms Diced
1/2 cups Snap peas
1/2 Cups Broccoli Florets Chopped
1/4 cups Green onion Minced
2 tablespoons Peanut oil
2 teaspoons Fresh Cilantro Chopped
2 cups Rice Cooked

Teriyaki sauce
1)place all ingredients in a blender for one minute on low setting.

Vegetables
1)Place vegetables in a large non reactive bowl and stir on the teriyaki sauce
2)Refrigerate for 20 minutes 
3)After 20 minutes remove vegetables from refrigerator and the teriyaki sauce into a separate bowl
4)Heat up a large frying pan to a medium high heat and add 1 tablespoon of peanut oil
5)Add vegetables to frying pan
6)Add the second tablespoon of peanut oil. Allow to simmer for 3 to 4 minutes mixing occasionally
7)Mix in the cooked rice
8)Pour in the teriyaki sauce and mix it in with the rice and vegetables, increase temperature to high
9)After 4 to 5 minutes turn off heat and sprinkle with chopped cilantro

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Nutrition

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Serving Size: 1 Serving (731g)
Recipe Makes: 4 Servings

Calories: 601
Calories from Fat: 146 (24%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 5.4g
Cholesterol 0mg		0 %
Sodium 29922.2mg		1032 %
Potassium 1392.2mg		37 %
Total Carbohydrate 63.6g		19 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 56.7g
Protein 57.4g		82 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 601

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