Teriyaki Mushrooms with Snow Peas (Oil-Free!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5 side servings
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Calories
84 kcal
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Course
Side Dish
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Cuisine
Asian, Vegan, gluten-free
Teriyaki Mushrooms with Snow Peas (Oil-Free!)
Description
This recipe begins by whisking a teriyaki sauce that combines vegetable broth, tamari for saltiness, pure maple syrup for sweetness, rice vinegar for acidity, fresh garlic and ginger for aromatic depth, and cornstarch for thickening. Mushrooms are cleaned and cut uniformly, while snow peas are trimmed and deseeded to ensure even cooking. Green onions add mild, fresh sharpness to the vegetable mix.
Mushrooms are cooked in a non-stick skillet using water or broth to avoid oil, allowing them to soften and release their natural juices. After a few minutes, snow peas and green onions are added to be sautéed until crisp-tender. The teriyaki sauce is then poured in and simmered, thickening to coat the vegetables with a glossy glaze. Sesame seeds can be sprinkled on top as garnish, adding a subtle nutty crunch.
The dish pairs well with brown rice, quinoa, fried rice, or noodle bowls, providing a satisfying vegetable-based option that emphasizes fresh and natural flavors without added oil. The sauce can be made ahead for convenience, and variations are possible using different mushroom types to vary texture and taste.
Ingredients
- 1 lb. mushrooms I use shiitake, cremini, white button, fresh
- 6 oz. snow peas
- 3 green onions
- sesame seeds optional, for garnish or serving
- rice optional, for garnish or serving
For the teriyaki sauce:
- 1/3 cup vegetable broth or water
- 1/4 cup tamari
- 3 Tbsp. pure maple syrup
- 2 tsp. rice vinegar
- 1-2 cloves garlic minced
- 2 tsp. ginger, freshly grated
- 1 Tbsp. cornstarch (or arrowroot, tapioca starch, etc.*)
Instructions
- Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
- Prepare mushrooms & peas: Wash or wipe mushrooms clean. Cut mushrooms into roughly the same size. Trim ends from peas and remove any tough strings. Slice green onions.
- Cook: In a large non-stick skillet over medium-high heat, add mushrooms. (I use 1-2 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Cook mushrooms for about 3 minutes. Then add snow peas and green onions. Stir and sauté for another 3-4 minutes until veggies are crisp-tender.
- Add the sauce: Give the teriyaki sauce another stir and carefully pour into skillet. Stir well to combine, and let simmer for 2-3 minutes or until sauce is thickened.
- Serve: Garnish with optional sesame seeds and serve warm.
Notes
- Tapioca starch can replace cornstarch; use twice as much tapioca starch for the same thickening effect.
- Any mushroom type or combination can be used, such as shiitake, cremini, white button, king oyster, or Portobello.
- The recipe produces an extra-saucy dish; sauce quantity can be reduced if a lighter coat is preferred.
- Teriyaki sauce can be prepared up to one day ahead and stored refrigerated until use.
- This dish is excellent served alongside grains like brown rice, quinoa, or as part of noodle or rice bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5side servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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