Description
Savory teriyaki glazed mushrooms and broccoli make a hearty vegetarian bowl. Perfect for a quick weeknight dinner!
Ingredients
Units
Scale
- 1/2 cups (118 ml) reduced sodium soy sauce
- 1/4 cups (60 ml) water
- 2 tbsp rice wine vinegar
- 1/4 cups (60 ml) honey
- 2 cloves garlic
- 1 tsp minced fresh ginger
- 1 tbsp water
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 6 medium portobello mushrooms
- 1 medium onion
- 2 cups (473 ml) fresh broccoli florets
- Sesame Seeds
Instructions
- Make Sauce: Combine all ingredients except 1 tablespoon water and cornstarch in a small saucepan over medium-high heat. Stir until simmering and honey is dissolved. Mix water and cornstarch to form a slurry. Add to soy mixture and whisk until thickened into a glaze (about 1 minute). Remove from heat.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add sliced mushrooms and onions. Cook until mushrooms release most of their liquid and onions are tender and caramelized (about 7-8 minutes).
- Add broccoli and cook for 2 minutes, or until softened.
- Pour in teriyaki sauce (you may not need all of it) and toss to coat vegetables.
- Bring to a simmer and cook for 1-2 minutes, or until vegetables reach desired tenderness.
- Serve hot over rice or rice noodles.
- Sprinkle with sesame seeds (optional).
Notes
- For a richer flavor, use shiitake mushrooms in addition to or instead of portobello mushrooms.
- To prevent the sauce from becoming too watery, ensure mushrooms are well-drained before adding to the skillet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 10