Vegetables and Sesame Teriyaki
Oh, the joy of combining the vibrant world of veggies with the rich, umami-packed flavors of sesame teriyaki! While I won't be diving into the specifics of a recipe today (because, you know, we're keeping it mysterious), I'm here to sprinkle some tips and tricks that'll make your veggie teriyaki game strong. So, grab your favorite greens (and reds, and yellows – we don't discriminate in the vegetable kingdom), and let's get ready to infuse them with the irresistible allure of sesame teriyaki magic. Stay tuned for some kitchen wisdom that'll turn your dish into a mouthwatering masterpiece!
Ingredients
- teaspoon fresh ginger finely chopped
- 1 / 3 teaspoon freshly ground black pepper
- 1 / 3 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion coarsely diced
- 1 cup carrots into thin diagonal slices
- 2 cups broccoli cut into bite
- 2 cups peas whole
- 1 large red pepper cut into strips
- 2 teaspoons sesame seeds toasted
- 1 / 3 cup teriyaki sauce
Instructions
- How to roast the sesame seeds: Heat a small skillet over medium heat. Add the sesame seeds and cook, stirring for 2 minutes or until rodisei. Download directly from the fire.
- Heat 1 tablespoon vegetable oil in a wok over high heat. Add the ginger, onion and carrots. Stir for 2 minutes to polish the onion. Add the remaining vegetable oil and other vegetables. Continue stirring frequently for 5 to 7 minutes until slightly softened vegetables (crisp). Season the wok and stir in teriyaki sauce. Continue whisking until the sauce boil and cook for 1 minute. Sprinkle with sesame vegetables, stir and lower the heat.