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

Ingredients:

Vegetables:

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

Glaze:

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

Pepper flakes

Other:

Rice noodles

How-To:

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.

 

Enjoy!

 

Your full-time plant-based eater, and full-time stir fry sauce maker,

 

AJ