Cogumelos teriyaki com ervilha-torta (sem óleo)

Ingredientes

• 1 lb. fresh mushrooms (I use shiitake, cremini, white button)
• 6 oz. snow peas
• 3 green onions
• Optional: sesame seeds for garnish, rice for serving
• 1/3 cup vegetable broth or water
• 1/4 cup tamari
• 3 Tbsp. pure maple syrup
• 2 tsp. rice vinegar
• 1-2 cloves garlic, minced
• 2 tsp. ginger, freshly grated
• 1 Tbsp. cornstarch (or arrowroot, tapioca starch, etc.*)

Modo de preparo

1. 1

   Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.

2. 2

   Prepare mushrooms & peas: Wash or wipe mushrooms clean. Cut mushrooms into roughly the same size. Trim ends from peas and remove any tough strings. Slice green onions.

3. 3

   Cook: In a large non-stick skillet over medium-high heat, add mushrooms. (I use 1-2 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Cook mushrooms for about 3 minutes. Then add snow peas and green onions. Stir and sauté for another 3-4 minutes until veggies are crisp-tender.

4. 4

   Add the sauce: Give the teriyaki sauce another stir and carefully pour into skillet. Stir well to combine, and let simmer for 2-3 minutes or until sauce is thickened.

5. 5

   Serve: Garnish with optional sesame seeds and serve warm.