Teriyaki Stir-Fry

1 tablespoon canola oil
1/4 cup carrots, julienned
1/4 cup onions, julienned
1/4 cup peppers, julienned
1/8 cup mushrooms, sliced
5 ounces Lentil Sage Field Roast, julienned
1/8 cup green onions
1/2 cup soy sauce
1/2 cup mirin
1/2 teaspoon ginger, powdered
1/2 teaspoon sesame seeds, to garnish
1 tablespoon cornstarch
1 cup rice, cooked
Servings: 2
1. Combine soy sauce, mirin, ginger and cornstarch and put aside.

2. Sauté vegetables (except green onions) with oil and Field Roast.

3. Add sauce and incorporate until thickened.

4. Serve over warm rice and garnish with sesame seeds.

Servings: 2