Teriyaki Bowl

• 4 tbsp Expeller Pressed Canola Oil
• 2 tbsp minced garlic
• 1/2 tbsp minced ginger
• 2 lbs. cubed meat fish, or tofu.
• 4 cups chopped/sliced/shredded vegetables
• Xagave Teriyaki Sauce
• 3 cups cooked brown rice

Cook brown rice per instructions.  In a wok or large sauté pan heat oil on high for two minutes.  Add grlic, ginger and meat of choice and sauté until cooked.Add vegetables and cook for 3 to 5o minutes or until vegetables begin to brighten.  Be sure not to overcook the vegetables- you want them to remain firm and crisp.  Add 1/4 cup teriyaki sauce.  Mix thoroughly and immediately serve over rice bowl.

Tips and Notes

For a grilled teriyaki bowl, grill meat to desired level of doneness.  Spray vegetables with oil and grill 10 minutes in a grill basket.  Serve over rive with Teriyaki Sauce.