Teriyaki Mushroom Bowls
Coconut Secret Teriyaki Sauce and Marinade gives these mushroom bowls their sweet and tangy flavor.
Equipment
- Skillet
- cutting board
- Chef's Knife
Ingredients
- 1 Tbsp sesame seeds
- 2 tsp sesame oil
- 9 oz oyster mushrooms torn into bite-size pieces
- 1 Tbsp fresh ginger peeled and minced
- 2 garlic cloves finely chopped
- 4 green onions finely sliced and white and green parts divided
- 3 Tbsp Coconut Secret teriyaki sauce and marinade
- salt and pepper to taste
- 1 cup short grain brown rice cooked per package directions
- 1 carrot shredded
- 1 Persian cucumber finely sliced
Instructions
- Toast the sesame seeds in a dry skillet over medium heat, tossing the pan, until golden. Set aside on a plate.
- Add the sesame oil to pan and turn up to high heat.
- Add the mushrooms and stir-fry for 5-7 minutes until golden.
- Next add the ginger, garlic, and the white parts of the green onions and cook for another minute.
- Stir in the Coconut Secret teriyaki sauce and marinade and let cook for 1-2 minutes until heated through, then remove from the heat.
- To make the bowls divide the rice between four bowls. Add the mushrooms, carrot, and cucumber to the bowl in separate piles. Sprinkle with the remaining green onion tops and the toasted sesame seeds.
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