10 Minute Vegetable Teriyaki
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 200 g Green beans (chopped)
- 2 Bell peppers (diced)
- 1 Red onion (diced)
- 140 g Baby corn (chopped)
- 100 g Mushrooms (chopped)
- 2 tablespoons Honey
- 2 tablespoons low salt soy sauce
- 1 tbsp Fresh ginger (finely grated)
- 2 Garlic clove (crushed)
- 1 Lime ((juice only))
Method
- Heat 1 tbsp Olive oil in a pan over a medium heat. Add 200 g Green beans, 2 Bell peppers, 1 Red onion, 140 g Baby corn and 100 g Mushrooms. Cook for 6 minutes.
- Mix together 2 tbsp Honey, 2 tbsp low salt soy sauce, 1 tbsp Fresh ginger, 2 Garlic clove and the juice of 1 Lime.
- Once the vegetables have cooked, add the sauce, stir and gently cook for a further 2 minutes.