spicy ginger teriyaki mushrooms and broccoli
You won't have beef with this one skillet wonder. For real. Because there's no beef involved.
Ingredients
teriyaki sauce
- 1/2 cup soy sauce
- 1/4 cup pomegranate juice
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp corn starch
- 1 tsp red pepper flakes, or to taste
mushrooms and broccoli
- 3 cups mixed mushrooms, sliced
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 cups broccoli, chopped
- steamed rice, sesame seeds, and green onions, to serve
Instructions
- In a jar or bowl, combine the ingredients for the teriyaki sauce. Whisk or shake until well mixed.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Toss in the mushrooms with a pinch of salt and pepper and cook undisturbed for 5 minutes. Stir in the shallots, garlic, and broccoli and 2 tablespoons of the sauce. Cover and steam-saute for 3-4 minutes until the broccoli is softened.
- Pour in the teriyaki sauce and bring to a simmer. Toss with the mushrooms and broccoli until the sauce coats the veggies, about 3-4 minutes longer.
- Divide mushrooms and broccoli into bowls of hot rice and top each with green onions and sesame seeds, as desired.