Japanese Stir-Fry Vegetables

• From: Canyon Ranch Cooks

Ingredients

• Mongolian BBQ Sauce1/2 cup low-sodium tamari sauce

• 2 Tbs sugar

• 1/4 cup rice vinegar

• 1 Tbs sesame oil

• 1/2 cup sake

• 1/3 cup water

• 1/3 cup ketchup

• pinch ground coriander

• pinch ground ginger

• 1/4 tsp red chili flakes

• 1/4 cup minced leeks

• 2 tsp minced fresh garlic

• 2 tsp peeled and minced fresh ginger

• 2 Tbs water

• 2 Tbs low-sodium tamari sauce

• Stir-fry2 tsp canola oil

• 3/4 cup snow peas

• 1/4 cup sliced red onion

• 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

• SauceIn 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-fryHeat wok until hot and add oil. Add vegetables and cook for 30 seconds to 1 minute until vegetables are crisp, but tender.
• Add BBQ sauce and toss to coat vegetables.