Tuesday, November 2, 2010

Spicy Teriyaki Vegetables and Cashews

There is something about the combination of sweet, spicy, and salty that is somewhat addicting. Achieving the perfect balance between the three can be challenging but this certainly fits the bill for me! 

 I used my preferred stir fry vegetables for this but some other additions that would be fantastic are bamboo shoots, water chestnuts, edamame beans, sliced bell pepper, onion...the list goes on and on so feel free to get creative.

1 tbsp olive oil
3 large carrots, peeled and chopped into medium pieces
4 white mushrooms, wiped clean and sliced
1 6 oz bag snap peas
1 medium head broccoli, stalks removed and cut into small florets
1/2 cup lightly salted cashew pieces and halves

Spicy Teriyaki Sauce
1/3 cup low sodium soy sauce
1/2 tbsp chile garlic paste like Huy Fong
1 tsp brown sugar
1/2 tsp dark sesame oil

Sauté carrots in olive oil for about 5 minutes over medium high heat then add mushrooms and snap peas, stir occasionally

While those vegetables are cooking place broccoli florets in a microwavable dish with about 1/2 inch of water, cover with saran wrap and microwave for 4-5 minutes until it is tender
Pour water out and add broccoli to sauté pan

Mix sauce ingredients in a small sauce pot and heat over low until warmed
-Adjust amount of chile garlic paste to the level of spiciness you prefer. The amount I add makes a  medium spiced sauce

Once vegetables are tender pour into a bowl and top with cashews
Serve with sauce on the side for dipping or serve vegetables and nuts on top of brown rice and pour the sauce over the top

Servings 2
Per serving (1/2 vegetables, 1/2 cashews, 1/2 sauce) 450 calories
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