Veggie Stir Fry with Prune Teriyaki Sauce
Ingredients
- 1 tablespoon toasted sesame oil
- 1/2 large onion diced
- salt to taste, divided
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 2 cups shredded carrots
- 1 red bell pepper sliced
- 1 medium zucchini diced
- 8 ounces sugar snap peas
- pepper to taste, divided
- 1/2 cup roasted salted cashews plus additional for serving, divided
- 1 cup edamame
- 2-3 cups cooked jasmine rice for serving
- 1/3 cup sliced green onions for serving
- California grown prunes from Sunsweet for serving
Prune Teriyaki Sauce:
- 1 cup canned pineapple plus 1/4 cup pineapple juice
- 1/4 cup California grown prunes from Sunsweet about 6 prunes
- 6 tablespoons reduced-sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice vinegar
- 1 garlic clove
- 1 teaspoon sriracha
Instructions
- In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
- Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
- To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
- Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.