Well Plated Teriyaki Stir Fry Recipes

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

Steps:

• In large pan add and stir-fry the first 8 ingredient in order for 6 minutes
• Add water and leave for 2 minutes .
• Add cabbage and stir-fry for 6 minutes until tender.
• Add the teriyaki sauce and salt and pepper. Stir for another 1 minutes
• Your side dish is ready . enjoy.

Steps:

• In a wok or stir-fry pan, heat oil on high.
• Stir in garlic and dried red pepper flakes (cook for about 10 seconds).
• Add in the beef strips; cook for about 1 minute.
• Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
• Add in the stock; boil for 5 minutes over medium-low heat.
• Add green onion and onion; stir-fry for 1 minute.
• Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
• Serve on cooked rice.

Steps:

• Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
• Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.

Steps:

• In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger.
• Stir together & simmer until thickened.
• Preheat oven to 375*.
• Place chicken in a greased 9x13 dish.
• Cover chicken with sauce.
• Place in oven.
• Bake for 10 minutes.
• Turn chicken & bake 10 minutes longer.
• Brush chicken with sauce every 5 minutes during baking time.
• Make sure chicken is cooked thoroughly.
• In a large skillet, add 1 T. olive oil and vegetables.
• Stir & put in cut up chicken.
• Stir fry until done.

Steps:

• Mix all ingredients together for the marinade.
• Cut the beef into one inch strips and add to the marinade.
• Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
• To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
• Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
• Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
• Add the beef, mixing well to blend all the flavors and ingredients.
• If you want, you can add some more of the marinade with the beef.
• Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
• It went great with a bottle of Cabernet Shiraz Merlot red wine.
• Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
• If you don't mind the salty flavor, you can add more for your taste.

Steps:

• Cut the tofu block into small square pieces, about a half inch in size (no need to measure, just eye it out).
• Place all the pieces into a big zip-loc bag, and pour 1/4 cup of the teriyaki sauce in the bag. Try and squeeze out all of the air in the bag before you zip it. Allow the tofu to rest in the bag for about 20 minutes.
• While the tofu rests, heat a skillet to low heat. Add the mushrooms, onion, and the rest of the teriyaki sauce. Keep moving it about with a spatula, to keep it from browning. Sauté for about 10 minutes, or until the onions are soft.
• Finally pour the tofu from the zip-loc into the skillet. Stir all ingredients about for 10 minutes on medium heat.
• Turn the burner off after 10 minutes. Before removing the skillet from the burner, add the sesame seeds and mix them around.
• Remove, plate, enjoy! (Makes a great entreé or side dish).