This stir-fry turned out pretty good except that the sauce was a little weak. I will likely add a small amount to my individual servings to teriyaki-ify it a bit more. I am also really turning into a snow pea freak. Expect them to show up in recipes for a while.

Vegan Teriyaky Stir-Fry

(6 servings)

290g Asparagus, chopped into ~1″ segments
270g Broccoli, finely chopped
400g Snow Peas, cut in half
145g Vidalia Onion, diced
340g Sweet Red Peppers, diced
75g  Celery, diced
220g Savoy Cabbage

90g Lundberg Wild Rice Mix
32g Sesame Oil
125g Teriyaki Sauce (Premier Japan, Vegan, 15cal/T)

First, start the rice cooking. Since this is not your typical white rice, it will take about 40 minutes to cook. I love the lundberg brand, and this should be available in most areas. Once the rice is cooking, chop and dice all veggies. Once all is ready, stir-fry the onion, pepper, and celery in water until the onions just start to become translucent. I sometimes cover my wok with a pot/cookie sheet to steam the veggies a little because I don’t have a lid, but if you have a lid go for it. Add the other veggies, ensure there is some water in the wok/pan, and steam-fry for a few minutes. Don’t cook the veggies to mush. Once rice is done, add to wok and stir/toss well. Add sauce. Allow excess water to evaporate, and stir frequency until desired moisture level is reached.