vegetable teriyaki, stirred not fried

A classic stir-fry dish turned raw! The marinade is full of flavour and this unique combination magically softens the vegetables as if they have been cooked.

Prep: 30 minutes | Equipment: blender, mandoline | Serves: 4

MARINADE
• 1/3 cup cold-pressed sesame oil
• 1/3 cup tamari (or coconut aminos)
• 3 tablespoons lemon juice
• 1 tablespoon coconut nectar
• 1 tablespoon ginger, grated
• 1 teaspoon toasted sesame oil (optional)
• 1 clove garlic

‘STIR FRY’
• 4 cups warm water, to cover the noodles
• 1 teaspoon baking soda
• 1 packet kelp noodles
• 1 cup broccoli, cut to small pieces
• 1 bunch baby bok choy, washed and thinly sliced
• 1/2 red capsicum (bell pepper), thinly sliced
• 1 carrot, finely julienned
• 1 zucchini, finely julienned
• 1 daikon, finely julienned
• 1 cup mushrooms, sliced
• 1/3 cup arame seaweed, soaked 15 minutes and drained

For the marinade

Combine all the marinade ingredients in a blender and blend until smooth. Set aside.

For the ‘stir fry’

Prepare a bowl of warm water with 1 teaspoon of baking soda. Place the kelp noodles in the water to soften, 20–30 minutes. Set aside, drain and rinse thoroughly prior to using.

Put the broccoli into a large bowl and pour nearly boiling water over it. Allow to stand for 1 minute then drain the broccoli and plunge it into cold water. This will turn the broccoli bright green and make it more palatable without negatively affecting the nutrients.

Combine all the vegetables, kelp noodles and the arame seaweed with the marinade and toss to coat. Allow the vegetables to marinate for 1 hour prior to serving.

Serve with a sprinkle of hemp seeds or sesame seeds.

Note
A mandoline makes perfectly even julienned vegetables: carrot, daikon and zucchini. If you don’t have one, a spiraliser will create a lovely texture as well.
Kelp noodles are totally optional and if you cannot find them you can still make this dish just substitute an extra two zucchinis.

Zero waste tip
I like to save any offcuts of the vegetables and throw them into a juice so that nothing goes to waste.
Shiitake stems can be dehydrated and ground into a flavourful powder which can be used for soups or sauces or sprinkled on salads.

Enjoy more earth to table recipes.