In summer, I let the fresh produce at the farmers’ market inspire me and show me what I’m cooking for dinner. Often, it’s stir-fried teriyaki vegetables over brown rice. That kind of repetition might have you thinking that I’m eating the same dinner week after week. But because of the diverse offerings at the market, this dish almost never tastes exactly the same twice.
When I first learned of my gluten intolerance, I avoided all soy sauce, as it contains wheat. But I have since found the amazing San-J products, of which I love the teriyaki sauce the best. It tastes as good as any teriyaki sauce that contains wheat, and it combines well with all the diverse vegetables at the farmers’ market.
This week at the market, I bought snow peas, broccoli, organic carrots, yellow and green zucchini, onions, and Russian Red garlic (from the booth that sells a huge variety of garlic, all with different flavors). I combined these with mushrooms from the grocery store. Bok choy or other Chinese cabbage from the market are wonderful additions to your stir fry. You can even add canned bamboo shoots or water chestnuts.
Prepare vegetables by cutting in uniform slices, about one-fourth to one-half inch thick; place each vegetable in a separate bowl. You can do all your prep work before frying, but I am usually one or two steps ahead, so I am cutting while some of the vegetables cook.
Ingredients:
Choose from among the following vegetables, selecting as many as you desire:
Garlic, sliced or minced
Onions (I prefer white, but you can use green onions)
Snow peas
Carrots
Yellow squash
Zucchini
Broccoli
Mushrooms
Bok choy or other Chinese cabbage
Bamboo shoots
Water chestnuts
Green peppers
1 10 oz. bottle San-J Gluten-free Teriyaki Stir-fry and Marinade
Olive oil (or other oil)
In a wok, add oil (sesame, peanut, or olive oil). I use olive oil, although it doesn’t have the ability to heat as hot as other oils; turn the burner on medium high. Add more oil as needed. Start with sliced or minced garlic and onions; these are the only vegetables I stir-fry together. Stir often. Remove with a heat-resistant slotted spoon to a large mixing bowl. Immediately add the next vegetable, adding oil if necessary. Each vegetable will take from 5 to 10 minutes to cook. You want the vegetables to be tender but not soft.
When the last vegetable is cooked, return all to the wok, adding enough gluten-free teriyaki sauce to provide the right amount of liquid. For me, that is usually about three-fourths of a 10 oz. bottle. Turn down the heat to medium-low and simmer about 10 minutes. Serve immediately over rice or your favorite cooked grain. Variation: Add almonds and squeeze half a fresh lime over this dish at the table. Freezes well, with or without rice mixed in.
***
I visited a friend in another town last week and wanted to bring a lunch that wouldn’t spoil in the summer heat. So, rather than bringing something fresh, I grabbed two containers of frozen teriyaki vegetables and rice. We heated these—still partially frozen – by adding water and stirring often on the stove. My friend, who doesn’t need to eat gluten-free, raved about this meal and was happy that there was enough for her to eat one more time. Not only is it healthy and delicious, but the colors and textures show off summer’s best.
When I first learned of my gluten intolerance, I avoided all soy sauce, as it contains wheat. But I have since found the amazing San-J products, of which I love the teriyaki sauce the best. It tastes as good as any teriyaki sauce that contains wheat, and it combines well with all the diverse vegetables at the farmers’ market.
This week at the market, I bought snow peas, broccoli, organic carrots, yellow and green zucchini, onions, and Russian Red garlic (from the booth that sells a huge variety of garlic, all with different flavors). I combined these with mushrooms from the grocery store. Bok choy or other Chinese cabbage from the market are wonderful additions to your stir fry. You can even add canned bamboo shoots or water chestnuts.
Prepare vegetables by cutting in uniform slices, about one-fourth to one-half inch thick; place each vegetable in a separate bowl. You can do all your prep work before frying, but I am usually one or two steps ahead, so I am cutting while some of the vegetables cook.
Ingredients:
Choose from among the following vegetables, selecting as many as you desire:
Garlic, sliced or minced
Onions (I prefer white, but you can use green onions)
Snow peas
Carrots
Yellow squash
Zucchini
Broccoli
Mushrooms
Bok choy or other Chinese cabbage
Bamboo shoots
Water chestnuts
Green peppers
1 10 oz. bottle San-J Gluten-free Teriyaki Stir-fry and Marinade
Olive oil (or other oil)
In a wok, add oil (sesame, peanut, or olive oil). I use olive oil, although it doesn’t have the ability to heat as hot as other oils; turn the burner on medium high. Add more oil as needed. Start with sliced or minced garlic and onions; these are the only vegetables I stir-fry together. Stir often. Remove with a heat-resistant slotted spoon to a large mixing bowl. Immediately add the next vegetable, adding oil if necessary. Each vegetable will take from 5 to 10 minutes to cook. You want the vegetables to be tender but not soft.
When the last vegetable is cooked, return all to the wok, adding enough gluten-free teriyaki sauce to provide the right amount of liquid. For me, that is usually about three-fourths of a 10 oz. bottle. Turn down the heat to medium-low and simmer about 10 minutes. Serve immediately over rice or your favorite cooked grain. Variation: Add almonds and squeeze half a fresh lime over this dish at the table. Freezes well, with or without rice mixed in.
***
I visited a friend in another town last week and wanted to bring a lunch that wouldn’t spoil in the summer heat. So, rather than bringing something fresh, I grabbed two containers of frozen teriyaki vegetables and rice. We heated these—still partially frozen – by adding water and stirring often on the stove. My friend, who doesn’t need to eat gluten-free, raved about this meal and was happy that there was enough for her to eat one more time. Not only is it healthy and delicious, but the colors and textures show off summer’s best.
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