Yum-Yum Teriyaki

Whisk together for the teriyaki sauce:

2 cloves garlic, minced

1 T. minced fresh ginger

3 T. sesame oil

1/4 cup soy sauce

1 T. red wine vinegar

2 T. Japanese rice vinegar

4 T. brown sugar

red pepper flakes (optional- if you want some kick)

(can be increased by a quarter or a half if you like things super saucy)

1 small sweet potato, cubed (I know, I put sweet potatoes in e-v-e-r-y-thing)

1 small yellow onion, sliced

2 small or 1 medium carrot, sliced into rounds

3 garlic scapes, chopped (optional- I wouldn't go out looking for these unless they show up in your farm share)

1/2 cup snow peas, which I forgot to use, but would probably be good.

1 package seitan faux beef strips. I like Trader Joe's beefless strips, or if you want to put in some real animal, you could use grilled steak strips.

1 head bok choy, chopped

1/3 a cup or so roasted cashews

sesame seeds

white or brown rice, cooked according to instructions

1. Put some oil in a large pan or wok over medium-high heat and begin to sautee the onion until it softens and is slightly browned. Lower heat and add sweet potatoes and carrots, sautee a few minutes more. Add garlic scape and (faux) beef, sautee, sautee, add snow peas, sautee.

2. Add teriyaki sauce and cook until the sweet potatoes are tender, at least another 5-10 minutes, stirring occasionally. Add cashews. Place the bok choy on top of your sautee, cover, and allow to steam for a few minutes. Stir, and serve over rice sprinkled with sesame seeds.