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Monday, March 21, 2011

Quick Dinner: Ginger-Teriyaki Stir Fry


Got leftover meat? How about some veggies about to go bad in the fridge? Then try this quick and yummy stir fry. You can use frozen veggies of course, but the slight crunch of fresh veggies is really nice in a stir-fry.

This dish is so flexible...noodles or rice work, as does chicken or steak. Kudos for the sauce recipe goes to America's Test Kitchen.


Ginger-Teriyaki Stir Fry
Pad thai quick noodles or rice
2 tablespoons vegetable or canola oil
Fresh or frozen vegetables, chopped into bite-size pieces, such as:
  • broccoli
  • carrots, cut in julienne style (match-stick)
  • mushrooms
  • sugar snap peas
  • water chestnuts
  • asparagus
Chicken or steak, cooked, and cut into bite-sized pieces (2-3 chicken breasts/steaks)

Ginger-Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup sugar
3 garlic cloves, minced or pressed
1 tablespoon grated fresh ginger (or 1 teaspoon dry ginger)
2 tablespoons cider vinegar
2 teaspoons cornstarch
red pepper flakes

Directions (serves 4)
  1. Whisk soy sauce, sugar, garlic, ginger, vinegar and cornstarch in bowl, and set aside.
  2. Put vegetable or canola oil in wok or large nonstick pan, and bring up to medium heat. Add vegetables and cook until slightly softened.
  3. Meanwhile, cook pad thai noodles or rice according to box directions.
  4. Pour soy sauce mixture into vegetable pan.  Simmer over medium heat until sauce thickens, about 2 minutes. Add cooked chicken/steak bits into pan, stir, and cook for another minute or so, until meat is warmed.
  5. Add noodles or rice to stir-fry, and mix together. Sprinkle desired amount of red pepper flakes on top. Serve and enjoy!

1 comment:

David and/or Lesley said...

I made this the other day, and it got two enthusiastic thumbs up from David!