Simple Grill-Wok Stir-Fry

3 tbsp tamari
3 tbsp mirin, (sweet rice wine)
3 tbsp toasted sesame oil
20 fresh shiitake mushrooms, stemmed
8 scallions cut into 2-inch lengths
2 carrots, julienned
8 oz snow peas, trimmed
2 broccoli stalks broken into florets and stems julienned
Hot cooked rice

Prepare a medium-hot fire in the grill with a lightly oiled grill-wok or vegetable grill rack in place.

In a large bowl, combine the tamari, mirin, and sesame oil. Mix well to combine. Add the mushrooms, scallions, carrots, snow peas, and broccoli. Toss to coat.

Lift half the vegetables out of the marinade with a slotted spoon.

Grill the vegetables, tossing frequently, until tender and grill-marked, 5 to 8 minutes. Set aside and keep warm. Repeat with the remaining vegetables.

Spoon a bed of rice onto a serving platter or individual plates. Top with the grilled vegetables. Drizzle the remaining marinade on top and serve.