Teriyaki Mushroom and Bell Pepper Stir-Fry
with broccolini / coconut quinoa

Name: Teriyaki Mushroom and Bell Pepper Stir-Fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 2 tsp Ginger, fresh, grated; 3 Tbsp Brown sugar; 3 Tbsp Soy sauce, low-sodium; 1/2 cup + 1 Tbsp Water; 1 Tbsp Vinegar, rice; 2 tsp Cornstarch; 2 tsp Oil, toasted sesame; 12 oz Broccolini, chopped into bite-sized pieces; 2 Bell peppers, any color, cubed; 8 oz Mushrooms, shiitake, sliced (sub any brown); 2 stalks Green onions, sliced, green and white parts separate; 1 Tbsp Oil, cooking; 3/4 cup Quinoa, uncooked; 3/4 cup Stock, any type; 3/4 cup Coconut milk, light

Active: 35 Total: 35

Original GF Paleo Vegetarian

Teriyaki Mushroom and Bell Pepper Stir-Fry

This crowd-pleasing meal got great reviews when featured in 2017. Teriyaki sauce is always a favorite among our community members!
Smarts: Tonight's meal will take a bit of extra time, but if you make double batches of teriyaki sauce and coconut quinoa, the bulk of the work for the rest of this week's meals will be done.

Ingredients

Metric

Servings:

Teriyaki Sauce:

Garlic - 2 cloves , chopped
Ginger, fresh - 2 tsp , grated
Brown sugar - 3 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Water - 1/2 cup + 1 Tbsp
Vinegar, rice - 1 Tbsp
Cornstarch - 2 tsp
Oil, toasted sesame - 2 tsp

Teriyaki Mushroom and Bell Pepper Stir-Fry:

Broccolini - 12 oz , chopped into bite-sized pieces
Bell peppers, any color - 2 , cubed
Mushrooms, shiitake - 8 oz , sliced (sub any brown)
Green onions - 2 stalks , sliced, green and white parts separate
Oil, cooking - 1 Tbsp

Coconut Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 3/4 cup
Coconut milk, light - 3/4 cup

Prep

Make coconut quinoa - (Double if making Thursday’s meal.) Combine quinoa with stock and coconut milk in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make teriyaki sauce - (Double if making Thursday’s meal.) Chop garlic. Grate ginger. In a small saucepan, combine garlic, ginger, sugar, soy sauce, first portion of water, and vinegar. Simmer on medium heat until sugar dissolves, ~3 minutes. Whisk together cornstarch and second part of water. Add cornstarch mixture to sauce and continue cooking until sauce thickens, ~2 minutes more. Stir in toasted sesame oil. (Can be done up to 5 days ahead)
Broccolini / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
Mushrooms / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

Heat a wok over medium-high heat. Add cooking oil and then mushrooms and white parts of green onions to heated oil. Saute until golden and tender, 3 to 4 minutes.
Add bell peppers and broccolini with a pinch of salt and continue cooking until broccolini is tender but still has a bit of crunch, about 2 minutes more.
Add teriyaki sauce (reserve half if doubled) and toss everything together to combine.
If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
Serve stir-fry over quinoa with green parts of green onions on top. Enjoy!

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