Teriyaki peanut stirfry
  • 2 zucchinis, sliced
  • 2 cloves garlic, minced
  • 1 large onion, peeled & sliced
  • 2 cups sugar snap peas, washed & ends cut off (if they are store bought, you can skip this step)
  • 4-6 carrots, peeled & sliced
  • 2 cups mushrooms, rinsed & sliced
  • 1 tablespoons olive oil
  • 5 tablespoons Tastefully Simple Honey Teriyaki Sauce
  • 2 tablespoons peanut butter
  • sesame seeds
  1. In a large skillet, heat olive oil and garlic on medium heat for about a minute.
  2. Toss in onions and heat until translucent.
  3. Mix in carrots, sugar snap peas, and mushrooms. Turn heat to low and cover for 15 minutes.
  4. Toss in zucchini, turn heat up to medium, and heat for 3-4 minutes.
  5. In a separate dish whisk together peanut butter and teriyaki sauce.
  6. Combine sauce with veggies in the skillet.
  7. Serve warm and top with sesame seeds for garnish.
You can really use any veggies for this dish or any meats, these are just the ones I had on hand and chose to use.
Recipe by The Holzmanns at http://hannahholzmann.com/teriaki-peanut-veggie-stirfry/