Alternate post titles:
A Dash of This, A Squirt of That…
Culinary Adventures of a Condiment Whore…
I may come up with some quirky combos, but some of the BEST (and strangest) ones I’ve ever tasted have been discovered simply by me asking myself,
“I wonder how this and that will taste together?”
Sometimes it doesn’t go as well as hoped (note to self, peanut butter and salsa just doesn’t work), but other times, it turns out to be a flavor explosion…
POW! Right in the kisser! 😉
So here it is, the long and thoughtful process of this week’s #strangebutgood recipe…
Three bottles plus one little jar equals…
One bowl of smokey and spicy, sweet and salty deliciousness!
BBQ Teriyaki Stir-Fry
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Keywords: stir-fry saute entrée vegan vegetarian soy-free #strangebutgood
Ingredients (Serves 1)
- 1 1/2 teaspoons sesame oil
- 1 cup diced fresh mushrooms (I used baby bellas)
- 1 cup Quorn Chik’n Tenders (or more mushrooms)
- 1 handful sugar snap peas
- 2 Tablespoons prepared BBQ sauce
- 1/4 teaspoon liquid smoke
- 1 Tablespoon reduced-sodium tamari
- 2 teaspoons chili sauce
- sesame seeds for garnish
1. Heat oil in a large skillet over medium-high heat until fragrant.
2. Add meat-less tenders, mushrooms, and peas and saute 10-12 minutes or until mushrooms are tender.
3. Whisk together remaining ingredients in a small bowl to form sauce.
4. Pour half of the sauce into skillet, stirring to coat veggies.
5. Transfer contents of skillet to a plate and drizzle with other half of sauce.
6. Sprinkle with sesame seeds.
Now head on over to Laura’s neck of the woods and see how everyone else is getting their strange on this week!
Are you a sauce mixer or more of a condiment purist?
Sarah, you don’t get to answer this! 😉
Any big plans for the weekend?
I’m so excited to be meeting this girl for lunch on Saturday!!