1/4 cup thinly sliced red and yellow bell peppers, mixed
1/4 cup stemmed and sliced shiitake mushrooms
1/2 cup broccoli florets
1 cup shredded Napa cabbage
1/2 cup Mongolian BBQ Sauce
Directions
Sauce
In a large saucepan, combine 1/2 cup tamari sauce, sugar, rice vinegar,
sesame oil, sake and 1/3 cup water and bring to a boil. Add ketchup, coriander, ground ginger
and red chili flakes. Simmer for 10 minutes. Remove from heat.
In a small bowl, combine leeks, garlic, fresh ginger, 2 tablespoons
water and 2 tablespoons tamari sauce. Add to cooked mixture and stir until combined. Pour into
a jar.
Cover and store in refrigerator up to 2 weeks.
Stir-fry
Heat wok until hot and add oil. Add vegetables and cook for 30 seconds
to 1 minute until vegetables are crisp, but tender.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
