Ultimate Vegetable Teriyaki Stir-Fry - Center for Nutrition Studies

Name: Ultimate Vegetable Teriyaki Stir-Fry - Center for Nutrition Studies
Ingredients: 1½ Tbsp arrowroot powder; 1 Tbsp roughly chopped fresh ginger; 3–4 medium cloves garlic, minced; ½ cup water; ⅓ cup tamari or coconut aminos; 3½ Tbsp pure maple syrup; ½–1 Tbsp freshly squeezed lemon juice; 1 tsp blackstrap molasses; 4–6 tsp water, divided; 1 cup sliced carrot (in discs or half-moons); 1–2 pinches sea salt; 1 cup sliced zucchini or green beans cut into bite-size pieces; 4–5 cups broccoli florets; 1½ cups red, yellow, or orange bell pepper, cored, seeded, and sliced (1 medium-large); ¾–1 cup cubed baked tofu or marinated tempeh (optional; see note); ½–¾ cup roughly chopped or crushed raw cashews (optional)

nutritionstudies.org

Readers tell me often that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.

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Ingredients

1½ Tbsp arrowroot powder
1 Tbsp roughly chopped fresh ginger
3–4 medium cloves garlic, minced
½ cup water
⅓ cup tamari or coconut aminos
3½ Tbsp pure maple syrup
½–1 Tbsp freshly squeezed lemon juice
1 tsp blackstrap molasses
4–6 tsp water, divided
1 cup sliced carrot (in discs or half-moons)
1–2 pinches sea salt
1 cup sliced zucchini or green beans cut into bite-size pieces
4–5 cups broccoli florets
1½ cups red, yellow, or orange bell pepper, cored, seeded, and sliced (1 medium-large)
¾–1 cup cubed baked tofu or marinated tempeh (optional; see note)
½–¾ cup roughly chopped or crushed raw cashews (optional)