Veggie Stir Fry with Homemade Teriyaki Sauce

Simultaneously, I’ve been wracking my brain for new and inventive uses for my AWESOME NEW SPIRALIZER and trying to mix up my dinner rotation.

$14.95 on Amazon

$14.95 on Amazon

It was the perfect storm of spiralized everything in a vegetable stir fry with a yummy homemade sauce.

I love Asian flavors, but take out is so salty. I’ve found that making my own is a great way to indulge without all the gross that comes in styrofoam boxes.

Tonight, I used:

  • half a zucchini, spiralized
  • most of a yellow squash, spiralized
  • 6 button mushrooms, sliced
  • several stalks of chopped broccoli
  • raw Savoy cabbage, shredded
  • raw bell pepper
  • handful of peanuts and sesame seeds

Screen Shot 2014-08-19 at 9.16.21 PM Screen Shot 2014-08-19 at 9.16.09 PM

+  Oh, She Glows homemade teriyaki sauce
4.5 TBS rice vinegar
1/4 cup tamari
TBS sesame oil
2 garlic cloves
1.5 tea ginger
1/4 tea crushed red pepper

 

Grate the ginger and garlic into a mixing bowl with other ingredients.

Line a baking sheet with parchment paper and any vegetables you have on hand, drizzle with a little of the sauce and bake until you like the looks of the vegetables. I baked the spiralized squash and zucchini, mushrooms, broccoli and peanuts at 400 degrees for 15 minutes. 

It’s really hard to show some self-restraint with the teriyaki. . . So, I didn’t. : )

Happy No Styrofoam Craving Quenched.

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