Island Inspired Teriyaki Stir-Fry
Vegan-Gluten Free
Ingredients:
- 4-6 teaspoons water, divided
- 1 cup sliced carrot
- 1-2 pinches sea salt
- 1 bunch asparagus( cut in 2” pieces)
- 1 ½ cup red and yellow sliced
- 1 cup marinated tempeh
- ¾ cup roughly chopped raw cashews
- Sesame seeds, for garnish
- ¾ cup Keli’s Pineapple Hawaiian Luau Teriyaki
Directions:
- In a saute’ pan over high heat, add 2-3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes. Remove the cover, return heat to high, and add the asparagus. Toss through to let sear slightly, then add remaining 2-3 teaspoons water, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, till asparagus is bright green. Do not over cook
- Add Pineapple Teriyaki sauce to the vegetable mixture, and the tofu or tempeh, if using. Toss to coat, and let the sauce come to a slow boil and thickened, add the cashews and toss to combine.
- Remove from heat, serve immediately over brown rice, quinoa, or soba noodles. Serves: 3-4
