Vegetarian

Teriyaki Mushroom and Cabbage Stir-Fry is for Dinner.

Teriyaki Mushroom and Cabbage Stir-Fry takes 10 minutes to prepare.

Teriyaki Mushroom and Cabbage Stir-Fry takes 10 minutes to cook.

Teriyaki Mushroom and Cabbage Stir-Fry makes 4 servings.

The ingredients for Teriyaki Mushroom and Cabbage Stir-Fry are:

1 tablespoon canola oil
1 large onion, cut in half and sliced
2 cloves garlic
1 pound mushrooms, sliced
8 cups shredded Napa cabbage
1 cup snow peas
4 tablespoons teriyaki sauce
2 tablespoons sake or mirin
2 tablespoons water
1 tablespoon corn starch

Here is how you make Teriyaki Mushroom and Cabbage Stir-Fry:

Heat oil in wok (or large, heavy skillet) over high heat. While heating, whisk together teriyaki sauce, sake, water and corn starch. Set asideAdd onions to wok and sauté for a couple of minutes, then add garlic and mushrooms, sautéing until mushrooms are browning. Add cabbage and snow peas and cook until cabbage is wilted and soft.Add teriyaki mixture and stir until well combined and sauce starts to thicken. Remove from heat and serve.Makes 4 servings.I use home-made teriyaki for this as it allows me more control over the ingredients. That recipe is on SP Recipes as well.You can also add sliced baked tofu, chicken, fish or meat if so desired. Of course you can toss in nearly any veggie.Number of Servings: 4Recipe submitted by SparkPeople user EXFULGERE.

The nutritional information for Teriyaki Mushroom and Cabbage Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 133.5

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 561.9 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 2.6 g
• Protein: 7.9 g