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Broccoli Stir-Fry with Lip-Smackin-Good Homemade Teriyaki Sauce

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I've been promising this recipe to a couple of community members for awhile now. Enjoy!


Broccoli Stir-Fry with Lip-Smackin-Good Homemade Teriyaki Sauce

Teriyaki Sauce:
1/3 cup tamari or soy sauce
1/4 cup water
2 Tbsp. agave nectar*
Juice of 1 medium lemon (freshly squeezed)
1 Tbsp. toasted sesame oil
1 tsp. blackstrap molasses
5 to 6 medium cloves garlic, minced
2 to 2-1/2 tsp. fresh ginger, peeled and grated
1 Tbsp. arrowroot powder or cornstarch

(*Purchase agave nectar at Trader Joe's, Whole Foods, or any natural foods store)

1 to 2 Tbsp. canola or olive oil
4-1/2 to 5 cups broccoli (florets and peeled stalks), chopped (about 1/2 lb.)
1/2 red, yellow, or orange bell pepper, sliced
1 to 2 pinches sea salt
1/4 to 1/2 cup water
3 to 4 green onions, sliced

In a bowl, whisk together all ingredients for teriyaki sauce until arrowroot or cornstarch is fully integrated into mixture.

In a large frying pan or wok, heat canola or olive oil over high heat; add broccoli. Stir for 30 seconds to coat broccoli with oil.

Reduce heat to medium and stir in salt and 1/4 cup water; cover pan or wok and steam broccoli for 4-5 minutes until broccoli turns bright green and begins to tenderize. (If needed, add more water, a little at a time, to prevent broccoli from sticking to pan and to continue steaming process.)

Add bell peppers and saute covered for another 1-2 minutes, until water is evaporated and broccoli is crisp-tender.

Add teriyaki sauce and increase heat to high. Toss vegetables to coat and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add green onions and stir to combine. Remove pan from heat and eat your yummy dinner.

Note: If you want to just make the teriyaki sauce without the stir-fry, simmer mixed ingredients in a non-stick pan for 2-3 minutes, stirring frequently, until thickened.


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MmMmMmmm, that sounds good!

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