Teriyaki Stir Fry with Daikon Radish


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Serves 6-8 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

FEATURING:Onion, daikon radish, red pepper, carrots, brocoli (or just more greens or cabbage), kale (or other greens), and garlic.

A veggie-packed stir fry with a quick and easy homemade Teriyaki sauce. You can easily adapt it based on what's available. For even more taste, you can pan fry the tofu before adding it to this recipe.


Ingredients You'll Need

FOR THE TERIYAKI SAUCE:
6 tablespoons rice vinegar
6 tablespoons low-sodium tamari
2 tablespoon untoasted sesame oil
2 tablespoon natural cane sugar
1 large cloves garlic, minced fine (or 2-3 small cloves)
2-3 teaspoons minced fresh ginger (approx. 2 inch piece)
1/2 teaspoon red pepper flakes (use less for less heat)
Freshly ground black pepper, to taste
2 teaspoon cornstarch

FOR THE STIR FRY:
2 tablespoons safflower or sesame oil
1 onion, minced
1 large red pepper, thinly sliced
4-6 carrots, chopped
3 1/2 cups broccoli florets (1/2 large bunch) (or just 1 bunch of other greens of your choice or cabbage)
1 large daikon radish, cubed or julienned
1 block organic firm tofu, cubed (optional)
1 bunch kale (or other greens), chopped
1 cup shelled frozen edamame (optional)
Sesame seeds, for garnish (optional)


Directions

Bring a medium pot of water to a boil. Add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions. Drain and rinse with cold water.


Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.


For the noodle bowl: Preheat an extra-large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and red pepper, and saute for about 7-10 minutes, until almost tender. Stir frequently, and reduce heat if necessary.


Add the carrots and edamame (if using) to the skillet and saute another couple minutes.


Stir the drained noodles into the stir-fry mixture along with all of the Teriyaki sauce. Cook for a couple minutes until the sauce thickens slightly and the carrots soften a bit.


Serve immediately with a garnish of sliced green onion, and sesame seeds.


Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Heat over medium until heated throughout, season to taste, and serve.


Questions, Comments & Reviews



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