I’ve been trying to think of a dish that green beans would be good with for 3 months or so now. They’re just so boring when plain. I’ve also been staring at the bottle of Tessemae’s Teriyaki Sauce in the fridge for a good month, wondering when the hell I’m ever gunna pop the cap.
What is Teriyaki anyways, I always think of chicken when I hear it because a lot of fast food restaurants have “chicken teriyaki” on the menu….plus that’s the first thing that pops up when you google it (it’s worth a google!!!), BUT Teriyaki is actually a technique used in Japan. Teri refers to the shine of the food given by the sugar in the sauce and Yaki refers to the method of cooking; applying direct heat. HENCE THE NAME NO-TERI because do we really need to add excess sugar?! You’re already sweet enough! The sauce is made using dates which are a natural source of a sweetener and do not raise blood sugar levels.
If you don’t have a Wok, I suggest going to get one! Their super cheap (Crate & Barrel) and so useful when sautéing/stir-frying veggies or grains.
PS: The sauce is sublime & so is the salmon! Their both a great source of Omega Fatty Acids; important for joint, heart and hormone health.
I made this dish very open-ended meaning you can serve it a variety of ways. It’s a big bunch of delicious, fibrous and cleansing veggies lathered in a fatty sauce, topped with a heaping 47g of protein! It’s low in starch content, which is where you get to be creative!
-Serve Solo! (but make sure you follow up with dessert!
-Serve with Laiki Black Rice Crackers crumbled on top
-Serve with Brown Rice Noodles
-Serve with Jasmine or Basmati Rice
Give it a wok and tag # nourishingnelli on Instagram or Facebook to show me your creations!
- Group 1
- 2 tbsp Tessamae's Teriyaki Sauce
- 2 tsp minced garlic
- 1/2 tsp The Ginger People Ginger Juice
- 1 tbsp Tahini
- 1/2 tsp Liquid Aminos Gluten-Free Soy Sauce
- Group 2
- 1/3 cup diced shallot
- 1 + 1/2 cup sliced baby bella mushrooms
- 1 overflowing cup of broccolini
- 1 tbsp minced ginger
- 1 tbsp finely diced red fresno chile
- 1 cup 110g Green Beans (lightly pre-steamed)
- 3/4 cup red bell pepper sliced lengthways
- 3/4 cup shredded baby carrots or 1/2 cup carrot wheels
- Group 3
- 3 nori sheets lightly toasted and cut into pieces
- 2 + 1/2 cups finely shredded green cabbage
- juice of 1/2 large lemon
- Group 4
- 7 oz Alaskan Salmon
- garlic powder, sea salt, black + white pepper
- 1/4 cup diced green onion
- Laiki Black Rice Crackers
- Brown Rice Noodles
- Jasmine or Basmati Rice
Combine Ingredients in Group 1 in a small bowl to make your sauce.
Heat a wok to high heat adding a tiny dash of sesame oil. Sauté Group 2 ingredients until tender with a generous amount of sea salt and black + white pepper (about 5 minutes) Add the mushrooms and broccolini in the wok first and let them sauté for about 2 minutes before adding the other vegetables as they take longer to cook.
In a large bowl add group 3 ingredients, mix to combine and layer on your plate
After veggies are finished, sear Group 4 (the salmon) on each side for 30 seconds, reduce heat to low, cover and cook for about 3 minutes or until no more pink shows.
Pour half of your sauce over the cabbage mix.
Add the veggies to your plate and pour the other half of your sauce.
Separate salmon into pieces layer on top of veggies.
Add the toppings and optionals.