Sunday, July 17, 2011

Amy's Teriyaki Rice Bowl Revisited

I've made this before and I'm going to do it again. Now it is lower sodium and more closely follows the ingredients in Amy's Teriyaki Rice Bowl. The store bought rice bowl has a whopping 780 milligrams of sodium for a single serving and 15 grams of sugar. I've come across a wonderful teriyaki sauce at New Sagaya store called Spicy Red Chili Teriyaki Sauce by Rub With Love. It's delicious and fairly low in sodium. I have other teriyaki sauce recipes and they use so much soy sauce; too much even when using the low sodium brands. So I'm pretty excited about the Rub With Love. This recipe makes about 4 servings and could make more if you made a bit more rice.

3/4-1 cup short grain brown rice
2 tsp olive oil
1 tsp sesame oil
1/4 onion, chopped
1 TB fresh ginger, chopped
2 garlic cloves, minced
8 oz. of extra firm tofu, pressed and diced
1-1/2 cups mushrooms, sliced
2 cups broccoli florets
3/4-1 cup green beans, sliced into 1 inch strips
1/2 cup carrots, sliced into 1 inch strips
1/4 cup water chestnuts, chopped
1/4 cup Rub with Love teriyaki sauce

Cook rice according to package directions and set aside. I like to use my rice cooker while I sauteé the rest. Heat oils and add onion and sauté until soft. Add ginger, garlic, and mushrooms and cook until mushrooms release moisture. Add tofu and cook till it starts to get a bit brown.

Meanwhile, steam broccoli, green beans and carrots for about 3 minutes until broccoli is crisp-tender. Take it off the heat and drain.

Put steamed veggies back into pot, add the cooked rice, water chestnuts and teriyaki sauce. Stir well and serve. I like to portion out into single serving freezer bowls, add an additional tablespoon of the teriyaki sauce on the top and freeze. Makes an excellent frozen lunch!

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