I found some yummy snap peas the other day and a great deal on water chestnuts packed in water. Time to get cooking with my favorite Teriyaki sauce that is not too starchy. First, I blanch the snap peas and throw them in ice bath to stop the cooking process. I would then drain the water chestnuts that was packed in the water. The next step is to heat up approximately 1 tsp of canola oil and some vegetable broth in a large skillet. When the skillet is hot, I would quickly saute both snap peas and water chestnuts and add my homemade teriyaki sauce to the vegetable mixture. Give it a try and let us know your thoughts!
Ingredients:
1/4 cup low sodium soy sauce
1 cup water
1/2 tsp ginger powder
1/4 tsp garlic powder
2 Tbsp muscovado
2 Tbsp agave
Optional: If you want to thicken the sauce a bit more, you can use 2 Tbsp arrowroot and 1/4 cup cold water.
Directions:
1. Whisk all the ingredients together in a mixing bowl.
2. Pour the mixture into a saucepan and boil it down to make the sauce thicker.
3. Pour the sauce over the vegetable dish you made. In our case, it's the snap peas and water chestnuts.
Last night I added some Nonfat Plain Greek Yogurt to the Teriyaki sauce. It was YUMMY!!! We had it over some Gardein meatless products and baby green mix. We also used Romaine leafs as wraps.
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