Teriyaki Stir-Fried Vegetables with Steamed Rice
Ingredients
- Teriyaki Sauce:
- 3/4 cup water
- 3/4 cup pure maple syrup
- 2/3 cup chopped cored peeled pineapple (from approximately 1/4 pineapple)
- 2/3 cup chopped pitted peeled mango (from approximately 1 mango)
- 2/3 cup orange juice
- 1/2 cup mirin (a Japanese cooking wine, available in Asian markets and health food stores)
- 1/2 cup tamari (a type of soy sauce made without wheat, available in Asian markets and health food stores)
- 3 tablespoon minced peeled fresh ginger
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced garlic
- Vegetable Stir Fry:
- 3 tablespoons canola oil
- 2 teaspoons finely chopped garlic
- 8 ounces broccoli florets
- 2 carrots, peeled and cut into julienne strips
- 2 yellow crookneck squash, cut into julienne strips
- 1 cup snow peas, cut into julienne strips
- 8 shiitake mushrooms, stemmed and thinly sliced
- 1/2 red bell pepper, cut into julienne strips
- 4 green onions, cut into julienne strips
- 1/2 head of Napa cabbage, shredded
- Steamed Brown Rice:
- 2 1/2 cups purified water
- 1 1/2 cups short-grain brown rice, rinsed well
- 1/4 teaspoon sea salt
Preparation
To make the teriyaki sauce: Combine all the ingredients in a heavy large saucepan. Bring to a simmer over high heat. Decrease the heat to medium and simmer uncovered for 15 minutes, or until the fruit is very tender.
Using a hand-held immersion blender or a regular blender, puree the sauce until it is completely smooth. Strain the sauce through a meshed strainer. Discard any solids. The sauce will keep up to 3 days, covered and refrigerated. Rewarm before using.
To make the vegetable stir-fry: Heat a heavy large wok over high heat until it is very hot. Add the oil and stir to coat the wok and heat the oil. Add the and garlic and sauté for 10 seconds. Add the broccoli, carrots, squash, snow peas, mushrooms, bell pepper, and green onions.
Pour the sauce over the vegetables and stir-fry for 5 minutes, or until the vegetables are crisp-tender and the sauce thickens slightly.
To make the rice: Combine water and salt in a heavy large saucepan. Bring the salt water to a boil. Add the rice and return the salt water to a boil.
Decrease the heat to low. Cover and simmer gently without stirring for 40 minutes, or until the rice is tender and the liquid is absorbed.
Remove from the heat. Let stand, covered, for 5 minutes.
Uncover and fluff the rice with a fork. Cover and let stand 5 minutes longer.
Fluff the rice again and serve. Transfer the vegetables to a large serving bowl. Serve the rice alongside.
