The Crazy Kitchen: Teriyaki Sauce Recipe

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Thursday, 2 January 2014

Teriyaki Sauce Recipe

Happy New Year 2014 to all of my readers. 2013 was a great year for this blog and I hope that this year will be just as good.
Whilst I am still planning on blogging lots of not so healthy cake and pudding recipes I also plan to share some healthy ones too - new year, new start and all that. After all the indulgences of Christmas I have been craving some good healthy food, and what better way to get some veggies consumed than in a stir fry. I really love stir fries and I've found them invaluable when it comes to losing weight, so I'm planning on eating a few more in the month of January and beyond in the hope of shifting a few unwanted pounds.

It can be a bit tedious to chop all those veggies so this week I bought some pre-chopped stir fry vegetables to make it a little easier and ease myself in gently.

I also made a batch of Teriyaki sauce that's ready to use whenever I want a quick stir fry, which can be kept in the fridge.


Teriyaki Sauce - makes 1 jar

1 tbsp cornflour
100ml white wine vinegar
3 cloves of garlic, grated
1 tsp minced ginger
150ml dark soy sauce
2 tbsp sesame seeds
  • Mix a little of the vinegar with the cornflour until smooth
  • Whisk all the ingredients together
  • Store in the fridge in a lidded jar

Teriyaki Sauce Recipe

To avoid over cooking the vegetables I steamed them until just cooked whilst cooking sliced mushrooms in a few spoonfuls of the Teriyaki sauce, and then mixing them together before serving, avoiding the need to use any oils for the stir frying (plus it avoids the husband moaning at the state of my stir fry pan which he struggles to wash!)

Vegetable Stir Fry

Starting 2014 as I mean to carry on....

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