Teriyaki Stir Fry

Chef Notes

Ingredients

Steps

Teriyaki Stir Fry

Chef notes

Try this quick and easy stir fry with homemade teriyaki sauce and our spicy Kissed by Binchotan Japanese Chile Blend for a Japanese take on your classic stir fry.

Ingredients

Prep time: 15 Mins
Cook time: 12 Mins
Total time: 27 Mins
Serves: 2

1 lb of shrimp(16–20 work great) or of beef ( cut into cubes)
1 bell pepper, large dice
1 red onion, large dice
3 scallions, 1-inch sticks
handful of cashews or peanuts
1— 2 tsp of Kissed by Binchotan depending on how spicy you like
High temp cooking oil. Such as safflower or ghee.
Teriyaki sauce
1 Tbsp soy sauce
1 Tbsp mirin
1 Tbsp rice vinegar
1 Tbsp honey
1 tsp cornstarch

Kissed by Binchotan Japanese Chile Blend

$10

Add to Cart

Steps

Step 1 -

Heat a wok over high heat, when the wok is smoking add oil to coat the bottom.

Step 2 -

If cooking shrimp, add your vegetables first; if cooking beef add the beef first.

Step 3 -

Cook on high heat about 2 minutes to caramelize your ingredients moving frequently to prevent burning.

Step 4 -

If you are cooking on a stove at home, remove the meat or vegetables to a plate. If using a high powered burner or charcoal you may add the rest of the protein or vegetables.

Step 5 -

Continue to cook 1–2 minutes before adding the ingredients you removed back to the pan along with the teriyaki sauce and nuts.

Step 6 -

Cook about 1-2 more minutes or until thickened and everything is nicely glazed.

Step 7 -

Serve over rice and garnish with more sliced scallions if desired

Things to remember

This flavor profile is delicious on any protein and veggies you choose from beef, broccoli, bell peppers, and cashews to shrimp, red onion, bell pepper, and peanuts.
The best stir fry uses the hottest wok. I cooked this dish over charcoal on a bbq to achieve the best results without a wok burner. In order to cook a delicious stir fry on your stove, I recommend getting the wok as hot as possible and cooking the meat first, remove the meat, add the vegetables to cook quickly before adding the meat and sauce back to the pan to cook until finished.
Overcrowding the pan will lower the temperature and the ingredients will steam on top of each other and become soggy rather than stir fry and caramelize.
A good stir fry will be finished in a matter of minutes so keep your eye on the wok.
If using charcoal or a high powered burner you do not need to remove meat or vegetables before adding the next ingredients. If cooking with shrimp, cook vegetables and then add shrimp because shrimp cook very quickly. If cooking beef, add beef to sear before adding vegetables. The temperature of the wok is so hot that the ingredients will not steam just make sure to keep them moving so they do not burn!