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Teriyaki Sauce With Peas & Straw Mushrooms

Teriyaki Sauce With Peas & Straw Mushrooms recipe image
This vibrant dish combines the earthy depth of straw mushrooms with the sweet crunch of fresh peas, all coated in a glossy, homemade teriyaki sauce. It is a perfect weeknight dinner that feels sophisticated yet comes together in under 20 minutes. The combination of sesame oil, ginger, and garlic provides an aromatic base that elevates simple ingredients. Serve over rice or noodles for a complete, satisfying meal that is both healthy and delicious.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 450
Dietary: Low-fat, Vegan, Vegetarian
Description
This vibrant dish combines the earthy depth of straw mushrooms with the sweet crunch of fresh peas, all coated in a glossy, homemade teriyaki sauce. It is a perfect weeknight dinner that feels sophisticated yet comes together in under 20 minutes. The combination of sesame oil, ginger, and garlic provides an aromatic base that elevates simple ingredients. Serve over rice or noodles for a complete, satisfying meal that is both healthy and delicious.
Ingredients
  • 1 tablespoon Vegetable oil
  • 2 tablespoons Sesame oil
  • 1 piece Fresh ginger, minced (about 1-inch piece)
  • 3 cloves Garlic, minced
  • 1/4 cup Teriyaki sauce
  • 3.5 cups Low-sodium vegetable broth (skimmed of fat)
  • 2 tablespoons Cornstarch
  • 8 ounces Canned straw mushrooms, drained
  • 4 ounces Canned water chestnuts, drained and finely diced
  • 1 cup Frozen peas
  • 1 pound Pasta or Noodles, cooked according to package directions
Directions
  1. 1
    Cook pasta or noodles according to package directions; drain well and set aside.
  2. 2
    In a large, non-reactive saucepan or wok, heat vegetable oil and sesame oil over medium heat.
  3. 3
    Add minced ginger and garlic to the hot oil. Sauté until aromatic and sizzling, about 3 minutes.
  4. 4
    In a small bowl, stir together 1/4 cup of the vegetable broth and the cornstarch until the cornstarch is completely dissolved.
  5. 5
    Pour the remaining vegetable broth and the teriyaki sauce into the saucepan with the ginger and garlic. Bring to a boil.
  6. 6
    Slowly stir the cornstarch mixture into the boiling sauce. Continue to simmer for 3 minutes, stirring constantly, until the sauce thickens.
  7. 7
    Add the drained straw mushrooms, diced water chestnuts, and frozen peas to the sauce.
  8. 8
    Cook until the vegetables are heated through and tender, about 2-3 minutes.
  9. 9
    Toss the cooked pasta or noodles with the teriyaki vegetable sauce until evenly coated.
  10. 10
    Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.2g6%
Sodium 650mg28%
Total Carbohydrate 75g25%
Dietary Fiber 6g24%
Sugars 12g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Straw mushrooms can typically be found in the Asian foods section of most supermarkets. If unavailable, button mushrooms or shiitake mushrooms make a suitable substitute.

To ensure this recipe remains vegan, use vegetable broth instead of chicken broth and verify that your teriyaki sauce does not contain honey or fish sauce.

For a crispier texture, you can stir-fry the mushrooms and water chestnuts separately before adding them to the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore the sauce's consistency.

Keywords: teriyaki, straw mushrooms, peas, vegan, japanese, stir-fry, quick dinner, ginger, garlic, sesame oil, water chestnuts, low fat, plant based, easy recipe, weeknight meal, savory, umami, healthy, vegetarian
Read it online: https://www.chefs-mate.com/recipe/teriyaki-sauce-with-peas-straw-mushrooms/