Monday afternoon rolls in and dinner needs to be served. I get you, we are tired, we are hungry, we are overworked and our minds keep thinking we “deserve” to take off our shoes and put the feet up on the sofa… but that will not happen… your family needs to eat, so we roll up our sleeves and get going with dinner.
I have a fast solution… Teriyaki Stir Fry!
The best thing about this recipe is that the only constant is the Teriyaki sauce, every other ingredient is already in your fridge.
For the Terikai Sauce, we put the following in a saucepan and let it simmer until it thickens
- ½ cup of soy sauce
- 1/4 cup of water
- 1/4 cup of brown sugar
- 1 1/2 tsp of garlic
- 1 tsp of fresh ginger
- 1 tbsp honey
- 2 tsp of sesame oil
- 3 tbsp of rice wine vinegar
- 3 stp cornstarch
- 1/8 tsp of red pepper flakes
Once the sauce is done, you can move to do the stir fry.
You can use noodles or rice. In this recipe, I used quinoa and rice (the leftovers of the previous weekend). I cooked the onion first until translucent. Then remove them from the pan and cook shrimp and baby scallops (again leftovers from the weekend). Once cooked, I removed them and add a bit of oil to the pan and added the napa cabbage and bok choy and cooked until soft. Add the quinoa and rice and combine it with a bit of salt and black pepper. Bring back all the ingredients to the pan (the shrimp, scallops, onions, bok choy, and napa cabbage and stir in the sauce until all is coated and fragrant.