Teriyaki Meatball Stir Fry
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As an added bonus, serve over rice or udon noodles.
1/4 cup soy sauce
1/4 cup rice wine vinegar or white wine vinegar
3 tablespoons sugar
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1 onion (sliced)
2 cloves garlic (chopped)
1 pound sliced vegetables (carrots, celery, broccoli, green beans, snow peas, red or green pepper)
1 teaspoon cornstarch mixed with 2 teaspoons water
In a small bowl, whisk together soy sauce, vinegar, sugar and ginger set aside.
Place the oil in a wok or large skillet over high heat and add meatballs. Sauté for 3 minutes. Stir in the onion and garlic and sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture and bring to a boil. Reduce the heat, cover and simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture and bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles.