Teriyaki Broccoli - Yum

• 12 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
• 14-12 cup teriyaki sauce (to taste)
• 14 cup green onion, thinly sliced (optional)
• 14 cup soy sauce
• 1 cup unsweetened pineapple juice
• 34 teaspoon garlic powder
• 34 teaspoon ground ginger
• 34 teaspoon dry mustard
• 14 teaspoon white pepper
• 1 tablespoon brown sugar

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

fresh ginger, garlic, sesame oil, broccoli coleslaw, baby carrots, water chestnuts, teriyaki sauce, green onion, soy sauce, pineapple juice, garlic, ground ginger, mustard, white pepper, brown sugar

Taken from www.food.com/recipe/teriyaki-broccoli-yum-229449 (may not work)