Teriyaki Stir Fry with Daikon Radish
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)
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 onion. When translucent, add red pepper and carrots and fry 2-3 minutes. Add broccoli, daikon, and tofu, and saute for about 4-7 minutes, until almost tender. Stir frequently, and reduce heat if necessary.
Add the kale and edamame (if using) to the skillet and saute another couple minutes.
Add the Teriyaki sauce. Cook for a couple minutes until the sauce thickens slightly and the carrots soften a bit.
Serve immediately over rice with a garnish of sliced green onion, and sesame seeds (optional).
Pairs Well With
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.