Hmmmm, spring. It’s all about the warmer days, blossoming flowers, and, of course, the overflowing produce at the farmers’ market. I like to pick up whatever is fresh and make a quick, oil-free stir-fry using my tried-and-true easy teriyaki sauce (just add a touch of maple syrup to soy sauce or tamari!). And voila! A springtime lunch or dinner is complete. Here’s the combo I’ve been making lately.
What you need:
For the vegetables:
- ⅔ cup water, divided
- 1 shallot, sliced
- 2 cloves garlic, minced
- ½ teaspoon freshly grated ginger
- 2 large carrots, julienned
- 1 cup fresh shiitake mushrooms
- 2 cups snow peas
- 1 (8-ounce) can water chestnuts
For the teriyaki sauce:
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 1 tablespoon water
- ½ teaspoon sea salt
- 1 teaspoon arrowroot powder
- 1 teaspoon toasted sesame seeds
What you do:
- In a sauté pan over medium heat, warm ⅓ cup water. Add shallots, garlic, and ginger. Sauté for 3 minutes.
- Add remaining ⅓ cup water, carrots, mushrooms, and snow peas. Cook for 5 more minutes.
- While vegetables are cooking, prepare teriyaki sauce. Into a small bowl, combine tamari, maple syrup, water, salt, and arrowroot powder. Add sauce and water chestnuts to vegetables and cook for 3 more minutes, or until vegetables are tender and sauce has thickened. Serve into bowls over steamed rice or quinoa, and top with sesame seeds.
- >> As the weather warms up, I move away from soups and curries and toward vegetable stir-frys. They’re lighter, and can be made with any vegetables on hand.
>> Why oil-free? I prefer to get my fats from whole foods like avocados, nuts, and coconut. And when you have a yummy sauce, there’s just no need for oil!
>> Why shallots versus onions? Shallots are a touch sweeter and more delicate than yellow or red onion, which allows for the flavors of the spring vegetables to shine.