Description
This healthy, oil-free dish is packed with umami-rich mushrooms and crisp snow peas tossed in a flavorful homemade teriyaki sauce. Perfect as a light main or a vibrant side, it’s quick to prepare and full of fresh, clean flavors. Great for anyone looking to enjoy a wholesome, vegan-friendly meal without added oils!
Ingredients
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12 oz cremini or button mushrooms, sliced
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2 cups snow peas, trimmed
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3 garlic cloves, minced
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1-inch piece fresh ginger, grated
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3 tbsp low-sodium soy sauce or tamari
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2 tbsp water
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1 tbsp maple syrup or agave nectar
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1 tbsp rice vinegar
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1 tsp cornstarch mixed with 2 tbsp water (slurry)
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1 tsp toasted sesame seeds (optional)
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2 green onions, sliced (optional)
Instructions
1️⃣ Make the teriyaki sauce: In a small bowl, whisk together soy sauce, water, maple syrup, rice vinegar, and cornstarch slurry. Set aside.
2️⃣ Cook the mushrooms: In a large non-stick skillet or wok, add the sliced mushrooms and sauté over medium heat, stirring occasionally. After a few minutes, the mushrooms will release moisture and start to soften.
3️⃣ Add aromatics: Add the minced garlic and grated ginger to the mushrooms. Continue to cook for 1-2 minutes until fragrant.
4️⃣ Add snow peas: Toss in the snow peas and stir-fry for 2-3 minutes until they are bright green and tender-crisp.
5️⃣ Add the sauce: Pour the teriyaki sauce over the vegetables and cook, stirring constantly, until the sauce thickens and coats the mushrooms and snow peas evenly, about 2 minutes.
6️⃣ Serve: Transfer to a serving dish and garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately, great over steamed rice or noodles.
Notes
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Using a non-stick skillet helps to cook without oil easily.
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For a gluten-free option, use tamari instead of soy sauce.
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You can swap snow peas for snap peas or sugar snap peas.
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Adjust sweetness or saltiness in the sauce to your taste by adding more maple syrup or soy sauce.
- Prep Time: 10 min
- Cook Time: 10 min