Japanese StirFry Vegetables
Serves: 4
Calorie: 65, Proteins: 2 g, Total Fat: 2 g, Fiber: 2 g.
Preparation
Sauce
In 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-fry
Heat 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.