Steak Teriyaki Stir Fry
Merriam-Webster defines melting pot as, “A process of blending that often results in invigoration or novelty.” And the blending is just what I love about using my wok and stir frying. I just throw whatever I have in the fridge, find a protein, find some veggies, grab some spice, make a sauce or buy a sauce and its’ quick and your’e grubbing! There are a few steps to help ensure your success which are:
- Stir-fry dishes cook quickly so have everything chopped up and lined up next to the pan or wok ready to get fried!
- Sear the vegetables until tender. Be sure to add the vegetables that take the longest to cook to the pan first. Carrots first, ginger and garlic last. Remove to from wok.
- Cook your protein separate from the veggie and in batches. Too much at once will cool your temp surface and not allow to get a quick sear on your proteins.
- After every item has cooked combine everything in the pan and toss just till it’s warmed through, adding your sauce last.
An electric wok is a great tool to have in your cooking arsenal, I own the Breville BEW600XL Hot Wok which can be purchased from Amazon for $125. Enjoy the novelty of cooking stir fry, you’ll clean out your fridge, it will be tasty, quick, healthy, definitely EJlicious! Thank you so much for reading and have a great day.
Recipe for Teriyaki Sauce
- Mix all but cornstarch and 1/4 cup water in sauce pan and begin heating.
- Mix cornstarch and cold water in a cup and dissolve. Add to sauce pan.
- Heat until sauce thickens to desired thickness
- Add water to thin if it becomes too thick.