Teriyaki Broccoli - Yum

I modified another recipe on this site (Teriyaki Pasta #30094) to reduce carbs and use homemade teriyaki sauce... and this is what I came up with. We eat this EVERY WEEK... it's SO GOOD!!! This can be made with prepared teriyaki sauce for an even easier side dish.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1⁄2 teaspoon fresh ginger, grated
• 1  garlic clove, minced
• 1  tablespoon  toasted sesame oil
• 3  cups broccoli coleslaw mix (comes in a bag, near the salad mix)
• 1  cup  baby carrots, sliced in strips
• 2 (8 ounce) cans sliced water chestnuts
• 1⁄4-1⁄2 cup  teriyaki sauce (to taste)
• 1⁄4 cup green onion, thinly sliced (optional)

• Teriyaki Sauce Ingredients

• 1⁄4 cup soy sauce
• 1  cup  unsweetened pineapple juice
• 3⁄4 teaspoon garlic powder
• 3⁄4 teaspoon ground ginger
• 3⁄4 teaspoon dry mustard
• 1⁄4 teaspoon white pepper
• 1  tablespoon brown sugar

Directions

1. To prepare Teriyaki Sauce, mix all ingredients in a blender and blend for one minute. This will make extra sauce, which keeps very well in the fridge for over a month.
2. To prepare broccoli: Heat oil in a large skillet. Add ginger and garlic and cook for for 15 seconds. Stir in broccoli slaw mix, carrots, water chestnuts, and teriyaki sauce. Keep stirring, and cook for about 5 minutes or until vegetables are crisp-tender. Top with sliced green onions and serve.
3. This recipe is even better the next day, when flavors have had time to marinate overnight. YUMMY!