Teriyaki Stir Fry

This dish continues to help use that old salmon, is amazing with fresh salmon, and is good in the winter with whatever veggies you can get your hands on. While we usually do salmon, you can add your choice of meat, and we always serve it over rice.

Teriyaki sauce

1/2 cup soy

Tbsp sesame oil 

Tbsp rice wine vinegar

Tsp granulated garlic

Pinch pepper

Pinch red chili flakes

Tsp granulated ginger

1/4 cup brown sugar

3 tbsp honey 

1 tsp cornstarch mixed in 1/2 cup water
Bring all but cornstarch water mixture to a simmer. Add cornstarch water slowly, stirring. Once mixture is back up to a simmer, turn it off. It will thicken. 

Stir fry

1 Zucchini cut into 1/8 inch thick half moons

1/2 head Bok choi, coarsely shredded

1/2 yellow Onion, sliced 1/8 inch thick

2 tbsp canola

Bring pan to high heat, add oil. Once oil is hot, Sauté zucchini and onion for one minute, turn heat down to medium. Add bok choi. Sauté on medium for one minute, then turn heat off. Add 1/3 of sauce to veggies. Toss everything together in the pan. It will still be hot enough to get some simmer, which is exactly what you want. The rest of the sauce can be used on the salmon and rice as needed.  


Korean Pork Lettuce Wraps

You are going to want to grab this week’s pickled radishes to garnish this! The recipe has a few options to prepare the meat depending on how well your kitchen is equipped. We use the kitchen aide attachment to grind the meat, but you can use ground pork and it will still turn out great. 
I also want to discuss some slightly more specialized ingredients we used. They are widely available and easy to find at your local grocery store, but may not be something you always have on hand. Of all the ingredients, sesame oil adds the most distinctive Asian flavor. It can be substituted with canola oil. Rice wine vinegar fits the Asian profile the best, but if you have trouble finding it don’t be afraid to use white wine vinegar. Mirin is a rice wine used to help round out the acidity and add a bit of sweet. You find it on the grocery store shelf in the Asian section. If you don’t have it, omit it from the glaze. While it adds good flavor, it isn’t going to ruin your dish to leave it out. 

Serves 4 

Korean Pork marinade 

2 lbs pork sirloin ( or other lean cut) 

1 tbsp sesame oil

1 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar

Honey ginger glaze

1/4 cup soy

1/4 cup water

1 tbsp rice wine vinegar

1 tbsp mirin

1/2 tsp granulated garlic

1 tsp ground ginger

3 tbsp honey

Meat seasonings

1 tsp salt

1 tsp ground ginger

1 tbsp fresh or 1 tsp dry cilantro

1 tbsp rice wine vinegar


2 cups bok choy, shredded

2 stalks green onion

1 tbsp canola oil

1 tsp sesame oil


8 Bibb or Romaine lettuce leaves

Pickled radishes

Toasted sesame seeds (optional)

Korean pork marinade (skip this step if you are using ground pork)

Cut pork into 1 inch cubes. Mix all liquids, add pork. Refrigerate for at least 2 hours. Grind the pork using the small die. 
Honey Ginger Glaze

Combine everything. Cook over medium heat until boiling, reduce heat and let simmer for 3 minutes. Set aside.


Brown pork with seasonings (salt, ginger, cilantro). After cooked through, deglaze the pan with rice wine vinegar. Add 1/4 of the honey ginger glaze. Let cool for 5 minutes. 


In a separate pan, cook greens (except lettuce) in oil until wilted, about two minutes. 


On serving plates, lay out lettuce leaves. Layer meat and greens. Garnish with pickled radishes. Drizzle with glaze. Sprinkle sesame seeds.