Teriyaki is one of my kids favorite flavors and when I found this easy (but I'm sure not authentic) recipe for teriyaki sauce it's been one of my go to meal ideas ever since. In this recipe I've used shrimp but you can use beef, pork or chicken as well. Just remember to brown your meat before starting to cook the vegetables and sauce. You can also use tofu or just the vegetables for a great vegetarian stirfry.
1 tbsp fresh lemon juice, or bottled
3 cloves garlic, minced
1-2 tbsp gingerroot, minced
¼ cup sake, or sherry
½ cup packed brown sugar
2 tbsp molasses
1 tbsp Dijon mustard
¼ cup soy sauce
4 tsp cornstarch
1 tbsp olive oil
2 carrots, peeled and sliced
2 broccoli crowns, stems removed
1 cup green beans, trimmed and halved
1 red pepper, sliced
4 green onions, chopped
300 g shrimp
200 g dried noodles*
Salt & pepper to taste
In a medium bowl, combine all ingredients for the sauce and whisk until well combined. Set aside. In a large skillet or wok heat the oil over medium-high heat. Add the carrots and cook for 2-3 minutes, stirring occasionally. Add ¼ cup water to the hot pan along with the prepared broccoli. Stir and cover for 2 minutes. Add green beans, red pepper, shrimp, and stirred sauce. Stir well and lower heat to medium. Cover and cook for 2 minutes. The sauce should thicken as it begins to boil. Stir often to coat all of the vegetables and shrimp with the sauce. Add green onion and stir again. Remove from heat as soon as all of the sauce is thickened.
In a large bowl, put the dried noodles. Cover with boiling water and let stand for 3-10 minutes or until softened. Thinner noodles will need less time and thicker noodles will need more time.
Drain the noodles and add to the strifry. Stir well to coat the noodles with sauce.
*This dish also goes great with rice if you'd prefer.
Sauce recipe from Company’s Coming Low-Fat Cooking Cookbook