Vegetable and Mushroom Teriyaki with Basmati Rice
A vibrant Asian-inspired dish featuring tender shiitake mushrooms and colorful vegetables glazed in sweet and savory teriyaki sauce. Served alongside fluffy basmati rice and steamed asparagus for a complete, satisfying meal that comes together in just 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- asian
Ingredients
- 2cupsBasmati Rice
- 3cupsWater for rice
- 12ozShiitake Mushrooms, sliced
- 2mediumCarrot, julienned
- 1largePotato, diced small
- 1mediumWhite Onion, diced
- 1largeGreen Bell Pepper, chopped into chunks
- 1largeTomato, diced
- 1lbAsparagus, trimmed
- 1canChickpeas, drained and rinsed
- 1cupCorn, fresh or frozen
- 2cupsSpinach, fresh
- 0.75cupTeriyaki Sauce
- 2tbspSoy Sauce
- 0.5tspChinese Five Spice
- 0.25tspChili Powder
- 1largeEgg, beaten
- 8ozTofu, cubed
Step-by-Step
- 1
Bring 3 cups of water to a boil in a large pot. Add 2 cups basmati rice, stir once, reduce heat to low, cover, and cook for 10 minutes until water is absorbed. Remove from heat and let stand covered.
10mhigh heat then low heat - 2
While rice cooks, fill a steamer pot with water and bring to a boil. Place asparagus in steamer basket, cover, and steam for 5-6 minutes until tender-crisp. Set aside.
6mhigh heat - 3
In a large wok or skillet, heat over medium-high heat. Add diced potato and white onion, stir-fry for 3 minutes until onion becomes translucent and potato begins to soften.
3mmedium-high heat - 4
Add sliced shiitake mushrooms, julienned carrot, and green bell pepper chunks. Stir-fry for 2 minutes, stirring constantly to combine vegetables evenly.
2mmedium-high heat - 5
Add drained chickpeas, corn, diced tomato, and fresh spinach. Sprinkle Chinese Five Spice and chili powder over vegetables. Stir everything together for 1 minute until spinach begins to wilt.
1mmedium-high heat - 6
Pour 0.75 cup teriyaki sauce and 2 tbsp soy sauce over the vegetable mixture. Toss gently to coat all ingredients evenly with the glaze. Cook for 2 minutes, stirring occasionally, until sauce thickens and vegetables are heated through.
2mmedium heat - 7
Fluff basmati rice with a fork and divide among four serving bowls. Top each portion with the teriyaki vegetable mixture and arrange steamed asparagus on the side. Drizzle any remaining sauce over the top.
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