Easy Teriyaki Sauce Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we’re gonna make a teriyaki stir fry which I’m gonna use some Japanese vegetables such as Japanese eggplant.

If none of you have seen this before, it’s a bit lighter color than your regular eggplant and you can also see it’s a bit skinnier and usually longer. So there’s a Japanese eggplant.

I’ve also got some shiitake mushrooms which you know look like a mushroom and I’m using some greens and this napa cabbage or sui choy has been in the store for a last little bit, it seems to be in season. You can use any type of Chinese or Asian greens that you wished. Sorry I was simply saying we’re doing Japanese didn’t I.

Anyway, you can find all kind of different ones if you have a Chinatown or Chinese grocery store in your area. Bok choy, sui choy any kind of green, whatever you want, it’s all good!

Before getting into the vegetables I’m gonna start with the sauce for our stir fry and I’m gonna start some ginger. Now ginger I’m gonna grate and juice which is one of my favorite way to do ginger because then you don’t get a big bite full of ginger.

And to grate it, I’m using this grater which has teeth but no holes so what it’s gonna do is catch all of the pulps of the ginger so that I can juice it and there is no need to take the skin off of this ginger. You can just grate it right like that then once you get your ginger fully grated, take all of the pulp over to the side and then all you do is squeeze it and the juices will run right out in all their glory.

So ginger is the starting point for our sauce in a sauce pot because we are going to heat this, next I’m going to add tamari which is soy sauce. Tamari is usually naturally fermented which is why I use it. If you have a soy sauce that said it is naturally fermented, go for it. I think it’s just a name.

Ok! Sesame oil, this is toasted sesame oil, very strong flavor so you only need a bit of it and then I’ve got mirin which is a rice wine for cooking, a little bit of that. Proportions of these are in the recipe if you want to go check that out HealthyVeganRecipes.net.

I just got this brown rice vinegar, I talk a lot about it but I never actually use it because I usually use apple cider vinegar so I thought today I might actually use some brown rice vinegar but I haven’t open it so give me a sec.

Alright! I got it open and for those of you who are lucky enough to shop at my grocery store, this is organic brown rice vinegar so it is possible to find this stuff. I get my sesame oil, my tamari and my brown rice vinegar from a company called New World Natural Foods which are in Canada and it says right at the back, naturally fermented lightly filtered so I know that it’s not as processed as some of the others.

Lightly filtered is not a big deal for me. Ok! So let’s see if I got everything? I’ve got ginger, tamari, mirin, toasted sesame oil, some vinegar, I’m gonna add a little pinch of chilli, not too much! That’s stuff is really powerful so be careful if you’re not a fan of the spicy.

And last but not least for teriyaki sauce you do need some form of sweetener, I’ve got the last little bit of my bottle of brown rice syrup that I’m gonna put in there. You don’t need much but what it does is creates a bit of a glazed and that’s how the teriyaki sauce get a little bit thick.

And it does help to counteract the acidity of the other things so what we shall do put a lid on this pot, put it on the burner and just put it on medium low. I’ve had about 4, 409F. So while that simmers, we’ll gonna give it about five minutes by that point we’ll be ready, we’ll be going with this so don’t need to worry about that too much.

You want to chopped up all of your vegetables before you start going with the stir fry and so I’ll start chopping my vegetables I’ve got like I said I got my eggplant, the shiitake, I’ve got my greens washed and I’ve got some green onion.

Oh! And I was also gonna put some seaweed in here so I got some wakame and what I do with that is I’m just gonna put it in a little dish and put some water and I’ll show you when I’ll get it going. Here it is in its dry state, very tiny. I’ll add some water, when you see at the end it’s totally different.

Alright! Veggies are chopped, I keep them separate on the bark so they’re gonna go in the wok one at the time allowing them each a bit of time to cook before adding the next.

Sauce is on the back, starting to get a little bit warm so I’ve turned it down to simmer and it is ready to go so some untoasted sesame oil not the flavorful kind. You can also use olive oil if you don’t have sesame oil that is going to go into my very hot wok.

And you really do not need a lot that was about a teaspoon or less. I’m gonna start with the shiitake which in Chinese medicine have all kind of healing properties and as soon as they go in start to stir. Ok? You wanna give them a bit of time to cook and then add the eggplant then the greens, then the green onions. Keep stirring the whole time hence stir fry.

So in stir fry you just got to keep stirring because of the high heat we don’t want the vegetables sitting around getting burned. This is why you have to cut it up beforehand; you don’t have time to be chopping your veggies while you stir them.

Also some of you might be thinking when I started “what a pretty big wok you have there” “well yes it is!” reason being good to have a lot of room. I also have the tendency to throw things around so a lot of my stir fry will wind up flying across the kitchen. I simply grab it and bring it back to the wok.

Now, finish things off with a sprinkle of salt, stir that through and the final stage of the cooking process is a light steam and what we do for that is just take a little bit of water, pour it down the side of the wok here, that was probably about a tablespoon of water, it will evaporate and as it evaporate it steams these vegetables so that they finish their cooking process.

Ok! All it takes is a minute but as soon as that water evaporates these are done. So you can turned off the heat, you can take it off the heat, I’m gonna leave it on just for a minute more while I get the sauce in here. A beautiful teriyaki sauce because it needs just a little bit of heat for the glaze to happen so for it to thicken and the remaining heat is gonna be just perfect for that.

Alright! There you go! Serve this over rice, serve this over some rice noodles, eat it on its own, eat it over a baked potato, a baked sweet potato; however you want to do it.

If you want to thicken the sauce a little bit, take the vegetables out, leave it on the heat for a little bit longer and that sauce is gonna thicken up nicely and there we go. A beautiful teriyaki stir fry.

I hope you enjoy, you can find the recipe at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.

I forgot the poor seaweed, there it is beautifully soaked, all I do is take it out and chopped it up a little bit so that I don’t get some large chunks of seaweeds and just stir it into the stir fry.