Thursday, May 20, 2010

Tara-Yaki Vegetables

Since my dad grew up in Hawaii, many of my family's recipes have an Asian influence as does much of Hawaiian fare.  My mom has made teriyaki everything!  You can often find my dad out at the grill barbecuing up some teriyaki steak or chicken. I'm not sure I could ever force feed him tofu, but you never know! You can marinate anything in this sauce and it will taste great.  It's super simple, and keeps in the fridge for about a week if you want to use it on something else. Here's my vegan tribute to my mom:

Tara-yaki Sauce (or Mike's Teriyaki)

1/2 C. Brown Sugar
1/2 C. Shoyu or Tamari (preferably the good stuff)
1 inch piece of ginger finely chopped
2 garlic cloves finely chopped
3 scallions sliced thinly

Mix it up, and that's it!  In the picture above I sautéed an enormous pan of veggies in 2 t. of sesame oil.  I added 2 tablespoons of sauce.  Perfection!  Serve with freshly steamed brown rice. This sauce goes a long way, so use it sparingly, or your food will be way too salty. Thanks Mom :)

Nate's Two Cents:  This dish surprised me a little.  Before Tara's little vegan journey began I could not have imagined being satisfied by any Asian dish that didn't include those requisite little bits of chicken.  But this veggie version was not only delicious; it was truly satisfying as a meal.  Nice, balanced flavors, and the brown rice (high in protein, from what I hear) rounds it out perfectly.  I can't knock it now that I've tried it.

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