Weeknight Stir-Fry Print Email

1-part boneless meat (chicken, pork, beef, shrimp)
prepared Teriyaki sauce
2-parts Tony's Squash Stir Fry
Canola or peanut oil
Fresh ginger & garlic, minced

Slice meat into thin fingers and place in a bowl, drizzle with teriyaki sauce (can be done up to 24 hours ahead). Start rice.

Place wok back on high flame, adding 1-3 TBS oil (and hot Chinese chile oil if you like it spicy); sizzle and swirl. Add meats and stir-fry only until half done. Remove.

Still on high heat, refresh pan with a splash of oil and add garlic and ginger, cooking briefly to release flavor. Add squash stir fry and toss to coat. If a sauce is desired, add a splash of oyster sauce and stock and reduce, thickening with a little cornstarch whisked into water. When sauce tastes right, add back meats and toss. Serve with rice. – Chef Mick Rosacci, Tony’s Meats & Specialty Foods

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