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Teriyaki mangetout recipe

Teriyaki mangetout recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Mangetout and sliced mushrooms are tossed with sesame seeds and teriyaki sauce.

95 people made this

IngredientsServes: 4

  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil
  • 225g (8 oz) mangetout
  • 100g (4 oz) fresh mushrooms, thinly sliced
  • 2 tablespoons teriyaki sauce

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. In a medium frying pan over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
  2. Heat oil in the frying pan over medium high heat. Stir in mangetout and mushrooms, and cook 3 to 4 minutes, until tender.
  3. Transfer mangetout and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

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Reviews & ratingsAverage global rating:(92)

Reviews in English (69)

Very nice and quick. I love quick dishes like this for after work.-29 Mar 2015

by MUSIC_MINX

I noticed one reviewer decided not to use mushrooms in the future, as they "add nothing". I disagree. Mushrooms are low carb and low in calories, but they are high in riboflavin (headache relief and boosts the body’s antioxidants level), fiber and niacin (vitamin B3). Plus, they just taste fabulous. Great healthy recipe!-06 Jun 2006

by ROOKIE COOKIE

Snow peas are one of my favorite veggys. I made two changes to this recipe. First I used butter instead of olive oil 'cause I don't care for olive oil and second I added a few chopped up green onions. It's a great side dish when you want something different.-25 Aug 2005


SW recipe: Teriyaki chicken noodle stir-fry

1 Cook the noodles according to the pack instructions. Drain and set aside.

2 In a small bowl, mix the chicken, garlic, ginger and stock and season with freshly ground black pepper.

3 Spray a non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the chicken mixture and stir-fry for 3-4 minutes. Add the mushrooms, carrot and pepper and stir-fry for a further 2-3 minutes.

4 Stir in the noodles and the remaining ingredients. Cook for 2 minutes, then serve.

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Sukrin:1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Teriyaki Chilli Salmon.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

This post contains affiliate links: what this means

We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin:1 over on Amazon UK.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.


Lamb Teriyaki

This lamb teriyaki recipe was inspired by something I ate recently at a Wagamama&rsquos restaurant in Gatwick airport. It is a simple lamb stir fry recipe with some egg noodles and some veggies.

It was so good I tried to reproduce it at home in my wok and this was the result.

Pretty tasty, and also fairly spicy, although that all depends on the chilli you use.

This recipe had a bite. They had some lovely looking recipes on the menu there so I may be tempted to investigate buying their recent recipe book, as I do love noodle dishes.

Japanese food

I think some Asian food is just fantastic and Japanese recipes I absolutely love. Many years ago I once spent two weeks in Tokyo on a business trip dealing with Toshiba corporation.

I was treated to some of the most incredible meals in some very expensive restaurants.

Kobe beef Shabu Shabu was one of my favourites, where an extremely expensive thinly cut Kobe beef is cooked at the table together with vegetables in a boiling broth.

The food is then dipped in different types of sesame sauce as I remember it. It is really exquisite.

In fact, most of the food I tasted in Japan was fantastic, as I am sure all the rugby fans in Japan are noticed during the rugby world cup, which was ongoing as I wrote this.

Teppanyaki

Funnily enough, I was introduced to teppanyaki in China. I was staying near Guangzhou and the best restaurant in the hotel was the Japanese restaurant which did fantastic teppanyaki meals.

Teppanyaki is Japanese cuisine that uses a hot metal plate to cook the food. I do not have one of these at home, but have used a wok instead to create a stir fry recipe instead.

For this recipe, I have used some lamb leg steaks, but I imagine you could just as easily use some lamb chops or cutlets if you deboned them.

Alternatively, you could change the meat and make a teriyaki beef or a teriyaki chicken to suit your preference.

Because it is a teriyaki lamb stir fry it was fairly quick to make, but allow some time to marinate the meat properly.

The teriyaki marinade really tenderises the lamb and gives it a good taste. I hope you enjoy this as much as I did.


Stir-fried beef and vegetables with teriyaki sauce

Blanch the broccoli in boiling water for 30 seconds, then plunge into iced water and drain.

Heat the coconut oil in a pan over a high heat. Add the beef and brown evenly, then add the garlic and ginger and stir-fry for 30 seconds.

Add the teriyaki sauce and stir to coat the beef. Add the blanched broccoli and mangetout and cook for a further 30 seconds before serving.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.


Baked Salmon Teriyaki

Ingredients

  • **For the Sauce**
  • 60ml reduced sodium soy sauce
  • 40ml water
  • 80g honey
  • 1 tbsp fresh ginger minced or finely grated
  • 2 cloves of garlic minced or finely grated
  • **Everything else**
  • 4 skinless darnes of salmon approx. 120g each at least
  • 1 tbsp olive oil or coconut oil for cooking
  • ½ a cucumber cut into ribbons using a vegetable peeler
  • 150g mangetout or sugar snap peas
  • Rice and some toasted sesame seeds to serve

Instructions

Whisk together all sauce ingredients in a jug or bowl.

Place salmon into a baking dish and pour over about ¾ of the sauce. Place into the oven and cook for 10 - 12 minutes salmon flesh should flake away with a fork.

Place mangetout or sugar snaps into a microwave safe bowl and cover with 2 tbsp of water. Cook on high for 2 -3 minutes.

Serve salmon darnes on a bed of your favourite rice topped with a spoonful of the reserved sauce. Add a handful of mangetout and cucumber ribbons and some toasted sesame seeds if desired.


Teriyaki tuna steaks with sautéed greens

Combine the marinade ingredients together. Place the tuna steaks into a shallow dish and pour the marinade over the steaks. Turn once to make sure the fish is completely coated in sauce. Allow to marinate for 15 minutes.

Heat a large heavy based frying pan with 5 ml of sesame oil and sauté the spring onions until tender and slightly caramelized. Add the mangetout and fry for +- 20 seconds then add the pak choy leaves and continue frying until almost wilted. Add soy sauce to taste and sesame seeds and sauté for a few more seconds or until the pak choy is bright green and wilted. Remove from the frying pan and set aside.

Wipe the pan out with paper towel to remove excess sesame seeds.
Heat the cooking oil in the pan. Gently remove the tuna steaks from the marinade. Discard marinade. Fry the tuna steaks for 1-2 minutes a side (depending on thickness). You will see when it’s ready – the fish looks like it’s about to start flaking apart. Remove from pan immediately, cover with foil and allow to rest for 1 minute. The steaks should still be pink in the middle. Be careful not to overcook.
Serve steaks with sautéed greens, garnish with sliced spring onion and keep some soy or teriyaki sauce nearby.

Recipe reprinted with permission of Bits of Carey.

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Mix your Teriyaki Chicken sauce ingredients in a small bowl. (No need to marinade the chicken, although if you wanted to and had time, you could.)

Heat oil in a frying pan until very hot, pan fry the chicken until golden and then add the garlic and ginger.

Pour in your sauce, allow to bubble and thicken and you’re ready to serve!


Doctor’s Kitchen 3-2-1: Spring Vegetables with Miso Butter and Teriyaki Rice

Miso, butter and mushrooms are a heavenly combination, and this dish is a super quick and easy way to put it to use.

You could easily add fish or chicken to this dish.

Ingredients
  • 1 tbsp white miso paste
  • 2 tbsp butter
  • 1 tsp dried chilli flakes
  • 100g shiitake mushrooms, torn
  • 60g sesame seeds (reserve some for garnish)
  • 160g mangetout
  • 160g asparagus spears, roughly chopped
  • 1 tbsp teriyaki sauce
  • 1 tsp soy sauce
  • 100g cooked brown rice
  • 30g spring onions (about 2 or 3), thinly sliced
Instructions

Melt the miso paste and butter in a lidded wok or frying pan over a medium heat for a minute and whisk together. Add the chilli flakes, mushrooms and sesame seeds and stir-fry for 3–4 minutes.

Add the mangetout and asparagus to the wok with 1 tablespoon water. Cover and steam for 1–2 minutes, then uncover.

Add the teriyaki sauce and soy sauce and stir-fry for 2–3 minutes. Add the cooked rice and cook for 1–2 minutes more to heat through.

Remove from the heat and serve, scattered with the spring onions and the rest of the sesame seeds.


Instructions

  1. Prepare noodles as per the packet instructions, set aside.
  2. If making one stir-fry at a time heat a tablespoon of oil in a large wok and once hot, add the vegetables. Stir-fry for 3-4 minutes, add a quarter of the noodles and stir-fry for a minute or two.
  3. Pour stir-fry sauce into the wok and toss through the vegetables and noodles.
  4. Reduce heat to low and continue to stir-fry for 2-3 minutes.
  5. Serve immediately with a squeeze of lime and a few slices of chilli.

I hope you love this Vegetable Teriyaki Stirfry as much as we do, it's incredibly tasty and authentic and super quick and easy to prepare.


Watch the video: Chinese Chicken and Snow Pea Stir Fry Recipe Tess Cooks4u (June 2022).


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