Garlic Teriyaki

Asian Vegetables with Teriyaki

Serves 2

Ingredients

• 2 T garlic Teriyaki
• 3 T chicken broth
• 2 t  soy sauce (low sodium)
• 1 t  sesame oil
• 1 t  corn starch (mixed with 1 T broth)
• 1 bunch barlic chives (or scallions)

Directions

1. Trim the bunch of vegetables to 4 inches and tie them into a bundle with a longer chive or scallion.
2. Combine the first 5 ingredients in a sauce pan and stir over medium heat until lightly bubbling and thickened. Reserve.
3. In a pot of lightly salted water or broth, place the vegetables and cook for about 1 ½ minutes.
4. Remove, drain and place on a serving plate. Pour the sauce over all.

Beijing Pot Stickers (Ravioli)

Serves 6-8

Ingredients

• 3/4 lb ground pork or chicken
• 1 lb chinese cabbage, minced
• 1 tsp garlic Teriyaki sauce
• 1 T dry sherry
• 1 t soy sauce
• ½ t salt
• 2 T oil or bacon drippings
• Step 2
• 1 package round won ton skins
• ½ cup water

Directions

1. Place the cabbage in a bowl, sprinkle with 1 t of salt, let sit and then squeeze out the liquid in a cloth.
2. Combine all the ingredients from step 1 into a big mixing bowl.
3. Lay out a few skins and moisten the edges with water with the tip of your finger.
4. Place a teaspoon of filling in each skin and fold over half moon style and crimp with a fork or use a dumpling press.
5. Arrange the pot stickers in a preheated skillet with a little oil, add a little water, cover and cook about 6-8 minutes.
6. When water has evaporated, remove the cover and continue to brown carefully and flip to finish in the pan.
7. Place on a platter and drizzle with more teriyaki sauce.

Note:  You may use one half of the ground meat in the recipe and substitute the same amount of ground shrimp or crab for a pork and seafood pot sticker.

Shallow Poached Snapper

Serves 4

Ingredients

• 1 t minced garlic
• 2 T chopped shallots
• 1 T peanut oil
• 2 drops sesame oil
• 1 C sliced shitake mushrooms
• 1 T low sodium soy sauce
• 3 T teriyaki
• 6 T rice wine or white wine
• 4 pieces of fresh snapper, 6 oz pieces
• 1 T corn starch (mixed with 2 T sherry)

Directions

1. In a heavy skillet, place the oils, garlic, mushrooms and shallots and sauté until tender.
2. Score the fish with a sharp knife, and brush with the teriyaki.
3. Place wine over the sautéed vegetables, place the fish in the pan, cover and simmer until cooked as you like.
4. Remove the fish and keep warm, reduce the sauce to about ½, then tighten with the starch and sherry mixture.
5. Puddle the sauce on a plate and place the fish into the puddle. You may sprinkle fresh herbs over all.