Vegan Japanese Teriyaki
Heat the sunflower oil in a wok.
Stir-fry the vegetables briefly, adding them from firmest to softest.
Finally, add the tofu and Kumar’s Stir-fry Sauce Teriyaki and stir well to combine.
Garnish with a bit of fresh mung bean sprouts.
Traditional Chicken Teriyaki
For one person
60 g Kumar’s Stir-fry Sauce Teriyaki
125 g Chicken thigh meat, cut into strips
125 g Haricot verts, cut into 4-cm pieces
15 g Sunflower oil
Stir-fry the chicken strips in the sunflower oil until browned.
Add the haricot verts and stir-fry these until cooked but still firm.
Add the Kumar’s Stir-fry Sauce Teriyaki and stir-fry over medium heat for 1 minute more.