Heat 2 tbsp oil in a wok. Cook steak for 3 mins. Remove from pan. Add pepper, mushrooms and red onion. Stir-fry for 5 mins.
Meanwhile, cover egg noodles with boiling water. Set aside for 5 mins.
Return beef to pan along with cilantro and teriyaki sauce. Stir-fry for 1 min. Drain noodles, add to pan and cook, tossing gently, for 1 min.
Combine chicken and ginger. Heat an oiled wok. In batches, stir-fry chicken until browned. Remove from wok.
Stir-fry carrots and pepper in wok until tender. Return chicken to wok with teriyaki sauce; stir-fry until hot. Season to taste and serve sprinkled with cilantro.
n a wok or pan, stir-fry lamb in batches until browned
c water, 3 T teriyaki sauce, oyster sauce, and cornstarch. Add to
Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
Arrange lettuce on rolls and top with stir fry mixture; serve warm.
In a bowl, combine lime juice and tuna.
In a small bowl, combine teriyaki sauce and cornstarch, stirring with a whisk.
Heat oil in a large nonstick skillet over med-high heat.
Add in onion, ginger, and garlic; stir-fry 2 minutes.
Add in fish mixture; stir-fry 2 minutes.
Add teriyaki mixture; stir-fry 30 seconds or until slightly thick.
Serve over rice and sprinkle with cilantro.
arinade with the beef.
Stir fry about 5- 7 minutes on
In large pan add and stir-fry the first 8 ingredient in order for 6 minutes
Add water and leave for 2 minutes .
Add cabbage and stir-fry for 6 minutes until tender.
Add the teriyaki sauce and salt and pepper. Stir for another 1 minutes
Your side dish is ready . enjoy.
In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
Cut round steam in thin strips.
Marinate in teriyaki sauce, 1 tablespoon of oil and cornstarch for 30minutes.
Stir-fry bell peppers and green onions in 1 tablespoon of oil for 3 minutes and remove.
Stir-fry beef (1/2 at a time) 2 to 3 minutes.
Put all ingredients in pan and cook until hot.
Serves 4 (247 calories per serving).
Heat oil in large skillet over medium-high heat.
Add ginger and veggies, cook and stir 5 minutes until tender-crisp.
Add beef and cook/stir 3 minutes or until cooked through.
Stir in teriyaki sauce until well mexed and heated through.
Serve with cooked rice or noodles.
Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic, ginger and chili for 1 min, until tender. Add vegetables and stir-fry until just tender. Add soy sauce, chili sauce and hoisin sauce. Stir-fry for 1-2 mins, until bubbling.
Sprinkle with macadamia nuts. Serve with rice.
Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
Serve.
Cook chicken in pan with 1 tablespoon oil or butter for 3 minutes, browning on all sides.
In separate pan, mix broccoli, pea pods, carrots, onions, bean sprouts and soy sauce until brownish.
Mix vegetables and chicken together in a wok or bigger pan.
Cover and simmer 5 minutes.
Then add teriyaki sauce, sugar and 1/2 cup water; cook 3 to 4 more minutes.
Serve over rice, if desired.
Put spaghetti on to cook.
In a large frypan, saute chicken in oil, stirring until done, approximately 5 minutes. Add vegetables. Cover and steam, stirring often, until crispy-tender, 5 to 10 minutes.
Add cooked spaghetti and teriyaki sauce. Stir until well blended.
Serves 3 or 4.
Garlic bread or toast is excellent with this.
Combine lamb and half the hoisin sauce in a medium bowl. Cover and refrigerate 30 mins.
Heat an oiled wok on high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add vegetables, 2 tbsp water and half the green onion to the wok; stir-fry until vegetables are almost tender. Return lamb to wok with remaining hoisin sauce; stir-fry until heated through. Season to taste. Sprinkle with remaining green onion.
Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
Stir-fry chicken in wok or skillet with oil until no longer pink.
Add mushrooms and vegetables, stir-fry 5 more minutes.
Serve over rice.
or into thirds. Tip: If stir-frying larger bok choy, slice
ou make the sauce& stir fry.
Sauce: Mix all the sauce ingredients in a
Heat oil in large skillet.
Add chicken breast and stir-fry for 5 minutes.
Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes.
Serve over chow mein noodles or Chinese rice.