Tuesday, January 12, 2010

Teriyaki Rice Bowl

Teriyaki Rice Bowl
4 Servings

1 4-oz bag of Teriyaki Beef or Buffalo slab Jerky cut in 1/2 inch pieces
2 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
4 cups broccoli flowerets
2 carrots, thinly sliced
1 red bell pepper, cut into strips
2 cups snow peas
3 tablespoons teriyaki sauce
4 cups cooked rice

Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic and cook, stirring often for 2 minutes. Add broccoli, carrots, red pepper and snow peas. Cook for 2 minutes, stirring often. Add teriyaki sauce, Teriyaki Jerky and stir. Stir in rice and let simmer for 2 minutes, stirring often. Serve in bowls, with side teriyaki sauce, soy sauce, duck sauce, and hot mustard.

*** A quick version of this can be made using oriental frozen vegetables, and add the Jerky to the frozen vegetables just a few minutes before they are done to add the teriyaki/jerky flavor and all you have to add is the 3 tablespoons of Teriyaki sauce and the cooked rice !!!!

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