Ingredients
Scale
For Sauce
- 1/2 cup reduced sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 1/4 cup honey
- 2 cloves garlic (minced)
- 1 teaspoon minced {or grated} fresh ginger
- 1 tablespoon water
- Scant tablespoon cornstarch
For Mushroom Mixture
- 1 tablespoon olive oil
- 6 medium portobello mushrooms (wiped clean & gills removed, cut into 2 inch strips)
- 1 medium onion (sliced to medium-thick pieces)
- 2 cups fresh broccoli florets
- Optional: Sesame Seeds
Instructions
- Make Sauce: Combine all of the ingredients except for the tablespoon of water and cornstarch in a small saucepan over medium-high heat. Stir until the mixture begins to simmer and the honey is fully dissolved. In a small dish, mix together the water and cornstarch to form a slurry. Add to the soy mixture and whisk until the sauce is thickened into a glaze, about 1 minute. Remove from heat and set aside.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sliced mushrooms and onions and cook until the mushrooms have released most of their liquid and the onion is tender and beginning to caramelize, about 7-8 minutes.
- Add in the broccoli and cook for another 2 minutes or until they begin to soften.
- Pour in the teriyaki sauce {you may not need all of it} and toss to coat all the vegetables. Bring to a simmer and cook for another 1-2 minutes or until the vegetables are cooked to desired tenderness.
- Serve hot over rice or rice noodles. Sprinkle with sesame seeds before serving if desired.
Notes
Teriyaki Sauce adapted from Food Network
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main