Teriya-therine contributed by Anna Solecki
(3-2 portions)

Ingredients:

15 ml of canola oil (1 table spoon)
1 zucchini cut into cubes
1 green pepper cut into cubes
1 red pepper cut into cubes
8 mushrooms, thinly sliced
2-3 garlic cloves (finely chopped)
45 ml of teriyaki sauce (3 table spoons)
125ml of Soya seeds or peanuts (1/2 a cup)
250 ml of pasta or rice

1- Heat oil in large non-stick skillet at medium heat. Add zucchini cubes and garlic. Allow them to brown.

2- Add pepper cubes, mushrooms and Soya seeds. Fry for 5-10 minutes. Stir often

3- Add teriyaki sauce, and stir until the texture becomes thicker.

4- Add previously boiled pasta

Variations-

For a more exotic meal, canned pineapples can be added at the end and the pasta can be boiled in the pineapple juice.

For a meal richer in proteins, tofu can be added when browning the zucchini and the garlic.