My mom loves trying new recipes… and we tried a soy sauce glaze over the weekend with asparagus… and it was the most delicious Asian- style sauce that I have ever made.
So here I am… recreating it with my own spin. I added a couple fresh ingredients like ginger, broccoli, mushrooms and green beans, and subbed lemon for lime to make a more Thai- inspired meal. While I wasn’t able to exactly recreate what I made with my mom, it still is a worthy contender for a great new recipe.
I have loved experimenting with making my own stir fry sauces and glazes. It allows me to create a certain flavor profile, as well as reduce packaging waste. I am able to find bulk soy sauce and use it as a base, then add fresh seasonings like garlic and ginger to spice it up instead of using super processed sauces from a plastic bottle. The sauces are a lot bolder and more flavorful. That usually means using less in a recipe, resulting in a meal that isn’t as salty as some store-bought sauces.
I do still consume honey (read more of my thoughts on that here), so it is an ingredient in this plant-based recipe. It offers a sweet balance to the saltiness of the mustard and soy sauce, so note that it can be easily substituted for agave or even maple syrup to follow a fully vegan diet.
Description: Plant-Based Ginger Soy Sauce Glaze With Broccoli and Green Beans
Diet: Plant- Based
Ways to make low-waste: Buy bulk vegetables and soy sauce, use fresh ginger
Recipes makes: 3 servings
Prep time: 15 minutes
Cook Time: 20 minutes
Put-Together-Time: 1 minute
Total time: 36 minutes
1 small head of broccoli
2 handfuls of green beans
2 medium mushrooms
1/2 of a large onion
1 tablespoon of fresh cut ginger
2 tablespoons of dijon mustard
1/2 cup of soysauce
1 1/2 limes- juiced
2 tablespoons Zatural CBD honey – sub agave or maple syrup for complete Vegan
1 glove of garlic – chopped
Break apart broccoli
Cut ends off of green beans and cut beans in half
Dice mushrooms and onions
Chop ginger root and garlic
Oil wok on medium heat and toss in onions. Cook for 5 minutes
Once onions are semi-translucent, add in all other vegetables, garlic, and ginger.
Cook for 5 minutes
While veggies are cooking, add lime juice to soy sauce
Mix Zatural CBD honey (or Vegan sweetener of choice) and mustard
Add honey mustard mixture to vegetables
Add lime soy sauce mixture to vegetables
Add pepper flakes for desired heat
Let simmer for 10 minutes, frequently mixing
Scoop vegetable and glaze onto rice noodles.
Your full-time plant-based eater, and full-time stir fry sauce maker,