Teriyaki Veggie Pita Pockets
Ingredients
- ¼ cup teriyaki sauce - ¼ cup avocado oil - 7 oz mushrooms
- 14 oz bell pepper - 6 oz yellow onion - 6 pita breads
Equipment
- large bowl - wooden spoon/spatula - large bowl
Instructions
1) Wash your hands
2) Heat ½ of your avocado oil over medium/high heat and add in the peppers and onions. Stir to
coat in oil and leave for about 1 minute undisturbed, or until the peppers and onions have started
to brown. Stir and repeat until all of the peppers and onions have browned.
3) Once the peppers and onions have browned, add in ½ of your teriyaki sauce and let cook for
about another minute.
a) Once done, put the pepper and onions in a large bowl
4) Heat the remaining oil over medium/high heat and add in the mushrooms. Repeat the same
process for the mushrooms that you did for the peppers and onions - adding in the remaining
teriyaki sauce once the mushrooms are browned and cook for another 1 minute or until the
mushrooms have absorbed all of the teriyaki sauce.
a) Place in bowl with peppers and onions when done
5) In the pan, heat the pita breads individually over medium/low heat, about 45 seconds on each
side or until warmed through.
a) You can just serve the veggies on the pita, or you can carefully open the pita bread to
create pita pockets - which you will then fill with your teriyaki veggies
6) Serve and enjoy!