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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I modified another recipe on this site (Teriyaki Pasta #30094) to reduce carbs and use homemade teriyaki sauce... and this is what I came up with. We eat this EVERY WEEK... it's SO GOOD!!! This can be made with prepared teriyaki sauce for an even easier side dish. Ingredients:
1/2 teaspoon fresh ginger, grated |
1 garlic clove, minced |
1 tablespoon toasted sesame oil |
3 cups broccoli coleslaw mix (comes in a bag, near the salad mix) |
1 cup baby carrots, sliced in strips |
2 (8 ounce) cans sliced water chestnuts |
1/4-1/2 cup teriyaki sauce (to taste) |
1/4 cup green onion, thinly sliced (optional) |
1/4 cup soy sauce |
1 cup unsweetened pineapple juice |
3/4 teaspoon garlic powder |
3/4 teaspoon ground ginger |
3/4 teaspoon dry mustard |
1/4 teaspoon white pepper |
1 tablespoon brown sugar |
Directions:
1. To prepare Teriyaki Sauce, mix all ingredients in a blender and blend for one minute. This will make extra sauce, which keeps very well in the fridge for over a month.
2. To prepare broccoli: Heat oil in a large skillet. Add ginger and garlic and cook for for 15 seconds. Stir in broccoli slaw mix, carrots, water chestnuts, and teriyaki sauce. Keep stirring, and cook for about 5 minutes or until vegetables are crisp-tender. Top with sliced green onions and serve.
3. This recipe is even better the next day, when flavors have had time to marinate overnight. YUMMY!
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