Teriyaki Sauce

It was another clean out the fridge night, this time with the veggies in the crisper. After a quick rummage through the fridge and a trip to the store, I had enough to make a yummy stirfry. The nice thing about stirfries is that you can use vegggies that have been in the fridge for a while and are beginning to look a lot less than fresh. I even used up a leftover BBQ chicken, putting that aside for my met eating hubby to put in his stirfry. (Once I made the sauce I put a spoonful in a bowl with the chicken to do a kind of cooked marinated chicken. He said it was great!)

What You Will Need:

The veggies of your choice (I used broccoli, cauliflower, 2 peppers, an onion, some baby corn, mushrooms and asparagus)

1 cup of cooked rice or noodles

For The Sauce:

1/4 cup finely diced onion

1 clove of minced garlic

1 tsp minced ginger

1/4 cup packed brown sugar

1/4 cup soy sauce

1 cup vegetable broth or vegetarian chicken broth

1 tbsp rice wine vinegar

1 tsp sriracha (optional – I like my sauce with a bit of spicy to it. You could also use a pinch of dried chilies)

2 tsp cornstarch mixed with 1 tsp of water

What You Do:

For the sauce, saute the onion in a bit of butter or oil until it is translucent and soft. Add the garlic and ginger and cook for 2 minutes. Add the brown sugar, chicken or vegetable broth, hot sauce, rice wine vinegar, and cornstarch & water mix. Simmer over a low heat until the sauce begins to thicken. If you want a thicker sauce, slowly add more cornstarch mixed with water.

For the veggies, blanch the harder ones like cauliflower, broccoli and carrots. Once they have been cooled and drained, saute in a bit of oil until they are cooked through. Add all other veggies and warm through. Put rice and veggies on a plate, and cover with as much sauce as desired.
I like to serve the sauce seperate rather than pour it over the veggies, I find it keeps them crunchier for reheats the next day.
This recipe makes enough to serve 2 large plates, or 4 small ones.