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  • Teriyaki Vegetable Rice


    Teriyaki Vegetable Rice

    by Robert Cheeke, February 28th, 2004

    Serves 6-8

    Teriyaki Sauce
    2 T. Fresh Ginger, grated or 1 T. Ginger Powder
    6 Garlic Cloves, minced
    2 T. Sesame Oil

    3 C. Pineapple-Papaya Juice
    ½ C. Tamari
    2 t. Mustard (dry)
    ½ t. Cayenne Pepper

    1. Combine all the above ingredients in a blender. Blend well and set aside.

    2 Bunches Young Asparagus (fresh)
    4 T. Arrowroot Powder
    4 C. Teriyaki Sauce (see above)
    2 T. Sesame Oil
    2 C. Broccoli Flowerets
    2 C. Carrots, chopped

    2 C. Cauliflower, chopped
    1 Red Onion, peeled, cored & halved & cut into 1/4 `` strips
    4-5 C. Basmati Rice (cooked)
    4 T. Sesame Seeds, toasted in a dry skillet until lightly browned

    2. Gently bend each asparagus stalk to break off the tough, woody ends. Cut the stems diagonally into 1 ½-2-inch sections, leaving 2 inches of tips. Separate thicker lower stems from the thinner upper stems and tips.

    3. Dissolve the arrowroot in 2 cups of the teriyaki sauce. Set aside. Heat half of the sesame oil in a large skillet over high heat. Add thicker asparagus stalks and stir-fry for 2 minutes. Add the broccoli, carrots, and cauliflower. Stir-fry for 2 minutes. Then add 1 C. teriyaki sauce (without arrowroot). Cover and cook 2 minutes, or until vegetables are almost tender. Then remove from pan, cover and set aside.

    4. Add remaining sesame oil to skillet and heat. Add remaining asparagus and red onion. Stir-fry 2-4 minutes. Add the last cup of teriyaki sauce (without arrowroot). Cover and cook for 2 minutes or until vegetables are tender.

    5. Now add teriyaki sauce containing arrowroot to skillet and simmer 1-2 minutes, stirring.

    6. Add vegetables that have been set aside, stirring continuously until sauce thickens.

    7. Serve immediately over basmati race with toasted sesame seeds.

    Robert Cheeke

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