Teriyaki Mushrooms & Brown Rice Bowl
2 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
3cm piece ginger, grated
300 g punnet button mushrooms
1 red capsicum, sliced
1 head broccoli, cut into florets
200 g snap peas / or snow peas
¼ cup Teriyaki sauce
2 tbsp honey
Cooked Brown rice to serve
Coriander to serve
How to make it
1
Heat oil a large frypan or wok over high heat. Tip in onions, garlic and ginger and sautéed for 2 minutes till softened. Add mushrooms and toss to coat.
2
Add in red capsicum, broccoli and stir fry for 4 minutes till charred.
3
Toss in snap peas, and teriyaki sauce, 2 tbsp water or stock, honey, stir fry for 1-2 minutes till coated and combined.
4
Serve over steaming brown rice and top with coriander.
Ingredients
2 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
3cm piece ginger, grated
300 g punnet button mushrooms
1 red capsicum, sliced
1 head broccoli, cut into florets
200 g snap peas / or snow peas
¼ cup Teriyaki sauce
2 tbsp honey
Cooked Brown rice to serve
Coriander to serve
