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1/2 cup nama shoyu
1/2 cup sesame oil
1/4 cup agave nectar
3 Tbsp lemon juice
2 Tbsp onion powder
2 tsp grated fresh ginger
1/2 tsp toasted sesame oil, optional
1/8 tsp cayenne
6 cloves garlic, crushed
1 1/2 cups snow peas, slivered
1 1/2 cups sliced shiitake mushrooms (sliced 1/8 inch thick)
1 1/2 cups thinly sliced baby bok choy
1 1/2 cups bean sprouts
1 cup broccoli, including the stems, cut into very small pieces
1 red bell pepper, finely julienned
1 carrot, finely julienned
12 6-inch skewers
Blend all ingredients until smooth
Toss pineapple into sauce and allow to sit for at 20 minutes at room temperature. Place 5 pieces of pineapple on each skewer. Place pineapple skewers on a nontick dehydreator sheet in the dehydrator set at 125°F for 1 -2 hours.
Combine vegetables and toss with sauce. Place in dehydrator set at 125°F for 1 -2 hours. Serve with pineapple skewers on top.
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