Teriyaki Stir Fry
- 1 12 cups rice
- 3 tablespoons extra virgin olive oil
- 4 stalks celery
- 2 large carrots
- 12 cup slivered almonds or 1 cup diced cooked chicken
- 2 sweet red peppers
- 1 medium red onion
- 12 ounces sugar snap peas
- 16 ounces bean sprouts or 16 ounces bok choy
- Cook rice according to package directions.
- Meanwhile, preheat a large 14" skillet or wok on medium heat.
- Pour in the oil.
- The instructions that follow assume that you have already washed and drained the veggies.
- Cut the celery in 1/2 inch slices and drop into the skillet.
- Give the celery a quick stir with a spoon or spatula to coat with oil.
- Peel or scrub the carrots.
- Cut them into 1/8 inch slices and drop into the skillet.
- Give everything a quick stir.
- Split the peppers and remove the seeds and stem.
- Cut them into strips approximately 1/2 inch by 1-1/2 inch.
- Drop them into the skillet.
- Add the slivered almonds and give everything a quick stir.
- Peel the onion.
- Cut in half and then cut each half into 8 wedges.
- Again, drop those into the skillet and give everything a quick stir.
- Add the sugar snap peas.
- Give everything a quick stir every 30 seconds for 2 minutes.
- Add the bean sprouts and continue to stir every 30 seconds.
- At this point, the skillet is probably quite full, but the sprouts will lose volume quickly as they start to cook.
- If you substituted bok choy for the sprouts, slice the stems as you did the celery and add those at the same time you add the carrots.
- Coarsely chop the leaves and add them at the end.
- The bok choy greens will also lose volume quickly as they start to cook.
- If you are substituting cooked chicken for the almonds, add it at the same time you add the sugar snap peas.
- As soon as the sprouts (or bok choy greens) are hot all the way through, remove from heat.
- The rice should be done by now.
- Put some rice and some veggies on a plate.
- Drizzle with a couple tablespoons of #519639 Easy Teriyaki Marinade and Sauce and enjoy.
- If you don't plan on having any leftovers, you can go ahead and toss the teriyaki sauce with the veggies before serving.
- Be warned that if you do, any leftover veggies will quickly get mushy; that is why I suggest drizzling the sauce over each individual serving instead.
rice, extra virgin olive oil, stalks celery, carrots, almonds, sweet red peppers, red onion, sugar, bean sprouts
Taken from www.food.com/recipe/teriyaki-stir-fry-519728 (may not work)