- 1/2 cup diced onion
- oil or oil spray for sautéing
- 1/2 cup diced mushrooms
- 1 cup cooked lentils or diced tofu or tempeh OR additional diced mushrooms
- 1 zucchini, diced
- 1/4 cup diced water chestnuts, optional
- 2 tsp minced garlic
- 1/4 tsp salt
- 3 tbsp teriyaki sauce OR coconut aminos
- lettuce or chard
- salt, pepper, sesame seeds, scallions, nuts, or other garnishes as desired
*You can double the recipe, but I’d probably do it in two batches because overcrowding the pan can cause the vegetables to steam instead of fry. In a large non-stick pan, sauté the onion in oil or oil spray—over medium high heat--until lightly browned. Stir in everything but the sauce and lettuce. Cook, stirring occasionally, until the zucchini is nicely browned. Stir in the sauce, and cook—stirring—2 minutes. Garnish as desired, and serve either hot or cold in the lettuce cups or chard leaves.View Nutrition Facts