Simple Shrimp (or Meat) & Veggie Stir-Fry Print Email

1 pound peeled & deveined Gulf shrimp (or chicken, pork or beef)
¼ cup East West Teriyaki sauce (sweet or spicy)
1-2 TBS Canola or peanut oil
½-1 tsp each: Fresh minced ginger & garlic
2 packages Tony's Stir Fry Veggies
1-2 TBS oyster sauce
1/3 cup chicken, beef, fish or vegetable stock
1 tsp cornstarch whisked into 1 TBS cold water
Steamed Lundberg Jasmine rice
Garnish: 1 bunch scallions, minced (optional) and 2 TBS sesame seeds, toasted (optional)

Peel and devein shrimp or slice meat into thin fingers and place in a bowl, drizzle with teriyaki sauce and marinate from 20 minutes up to 24 hours.

Preheat a large wok, Dutch oven or large skillet on high flame and turn fan on high. When pan is good and hot, add 1-2 TBS oil and meats (reserve marinade) and quickly stir-fry only until half done (time depends on meat or seafood and conditions). Remove and reserve.

Still on high heat, refresh pan with a splash of oil and add garlic and ginger, cooking briefly to release flavor. Add prepared stir fry vegetables and remaining marinade - toss and stir-fry to deglaze pan and cook just until crisp tender - about 3-4 minutes depending on conditions.

Add 1 TBS oyster sauce, stock and the cornstarch and water medley, toss to distribute evenly and bring to a boil to thicken. Add back reserved meats and cook, stirring regularly until done - about 2-3 minutes. Taste and adjust with Oyster Sauce, and/or salt and pepper to taste . Serves 2-3 with rice. – Chef Mick Rosacci, --

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