PLAT DU JOUR : Vegetarian, Teriyaki Style Stir-fried Veggies on Pasta

For Today’s Lunch:

Stir-fried Veggies with Teriyaki Style Sauce on Spiral Pasta with Pickled Pink Onions

Went flat-out vegetarian for lunch today…

OK, OK, I’ll admit: one distraction leading to another today and I forgot to remove the intended chicken breast fillets in time from the deepfreeze. The original idea was to test the intriguing and unexpectedly simple recipe for teriyaki style sauce that I found.

So, here we have a veggie stir-fry with Chinese cabbage, julienned butternut & baby marrow, sliced white onion, half a chopped jalapeño, rough diced green & red bell pepper, diced tomato and defrosted, frozen garden peas and corn kernels mixed with the above mentioned teriyaki style sauce and served on buttered spiral pasta. Homemade pickled pink onions rounded off the ensemble to provide a piquant, visual contrast.

The simple teriyaki style sauce was surprisingly good, not as bland as I thought it might be and neither so overbearing as to smother the other flavours and tastes present. However, I think it requires a little work. The taste and flavour is a little too bland for my pernickety requirements. It doesn’t sing, and that’s a shame. Further investigation and testing is warranted. Watch this space!

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