This is a quick and easy dish that will satisfy everyone. What makes it special is the teriyaki sauce from scratch -- but so easy to make. For the vegetarian, you can substitute firm-cubed tofu; for the non-fish meat-eater, you can use chicken.
For the stir fry:
1 pound of large shrimp, peeled and deveined (for the vegetarian, 2 packs of extra-firm or firm tofu, drained, pressed, and cut into cubes; for the meat-eater, approx 1 pound of chicken breasts, cut into strips)
3 cups of mixed vegetables - I used broccoli, zucchini and peppers
salt and pepper to taste
3 TSBP vegetable oil, divided for cooking
sesame seeds, sliced scallions (green part) for garnish
For the sauce:
¼ cup soy sauce (use Tamari for gluten-free)
½ cup water
3 TBSP brown sugar
2 TSBP minced garlic
2 tsp minced ginger
1 tsp of honey
1 tsp of sesame oil
1 TBSP lemon juice
1 TBSP plus 1 tsp cornstarch
Place the soy sauce, water, brown sugar, garlic, ginger, honey, lemon juice and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 2 TSBP of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for about a minute or until sauce has thickened. If too thick add more water. Set sauce aside.
For the stir fry:
Heat half the vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Remove them from the pan and set aside.
Add the remaining vegetable oil to the pan over high heat. Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
Serve over brown rice and garnish with sesame seeds and sliced scallions.