Friday, July 22, 2011

Ginger Teriyaki Stir-Fry

I love to make Asian-inspired dishes at home. Unlike the greasy stuff in the take-out boxes, Asian at home is healthy, flavorful and delicious! This stir-fry has a delicious sweet flavor from the teriyaki sauce, and is loaded with good-for-you veggies and fish. Or, feel free to use chicken breast instead. Serve this flavor-packed stir-fry with herbed basmati rice (simply mix dill, parsley and green onions into cooked rice) and roasted asparagus.

Ginger Teriyaki Stir Fry
Sweet and savory, a perfect Asian dinner
Serves 2

2 Tilapia fillets or Chicken breasts
½ tsp. fresh ginger, grated
1 cup flour
1 egg
Kosher salt
Black pepper
1 tsp. Seasoning salt
3 T. canola or vegetable oil
1 red bell pepper, chopped
1/2 cup sweet corn kernals
1 small red onion, chopped
1 inch fresh ginger, chopped
2 garlic cloves, minced
½ tsp crushed red pepper (or more if you want spicy)
¾ cup teriyaki sauce
¼ cup chicken stock or water

Cut fish (or chicken) into large bite size pieces. Combine with grated ginger and seasoning salt in a large bowl, mix well, and marinate in fridge for 20-30 minutes.

Heat 3 tablespoons oil in a large non-stick skillet over medium-high heat. Add egg to the bowl and mix well to combine. Remove the fish and roll in the flour. Fry in oil until golden brown and cooked through.

In a large skillet or wok heat 1 tablespoon oil over medium-high heat. Add red pepper, onion, corn, ginger, garlic, chilies and a sprinkle of salt and pepper. Saute for 4-5 minutes, and then add teriyaki sauce and stock/water. Stir and cook for 2-3 minutes to slightly reduce.

Add cooked fish to the sauce, toss, and serve with herbed basmati rice and asparagus. Enjoy!

Recipe adapted from Tetu Island Lodge

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