Vegetable Teriyaki
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Asian
Vegetable Teriyaki
18 mins
4 servings
Cooked 100+ times recently
VegIngredients · 14
- 10 cloves garlic (peeled)
- 1 piece green chilli (stem removed)
- 2 tbsp refined oil
- 80 g broccoli (cut)
- 80 g carrot (peeled and cut)
- 100 g button mushroom (washed)
- 1 tbsp dark soy sauce (measured)
- 1 tbsp chilli vinegar (measured)
- 1 tsp honey
- 1 tbsp corn flour (measured)
- 0.5 tsp brown sugar
- 0.5 tsp salt
- 30 ml water (measured)
- 2 stems coriander leaves (minced)
Instructions
Prepare aromatics
- Add
How
Add 10 cloves peeled garlic and 1 piece green chilli (stem removed) to The Upliance jar. Add 2 tbsp refined oil.
Cut and sauté aromatics
- Sautés
- Stirs
- 2 min
How
The Upliance will now cut the garlic and green chilli for 10 seconds. Then, it will automatically sauté them for 1 minute on high heat with continuous stirring.
Add vegetables and cook teriyaki
- Add
- Stirs
- 14 min
How
Add 80 g cut broccoli, 80 g peeled and cut carrot, 100 g washed button mushroom, 1 tbsp measured dark soy sauce, 1 tbsp measured chilli vinegar, 1 tsp honey, 1 tbsp measured corn flour, 0.5 tsp brown sugar, 0.5 tsp salt, and 30 ml measured water to The Upliance jar. The Upliance will cook the mixture with automatic stirring for 2 minutes on high heat, followed by 12 minutes on low heat, ensuring vegetables are tender and the sauce thickens perfectly.
Finish and serve
- Serve
How
The dish is ready. Garnish with 2 stems minced coriander leaves and serve hot.
Why this recipe works better with Upliance
- No Chopping
- Automatic Stirring
- Precise Temperature at 120°C
Nutritional Information
205
Calories
17g
Carbs
3g
Protein
14g
Fat
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