is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
find out the basic requirements for making Teriyaki
have a look at Japanese
Teriyaki under Tips,etc.
word, teriyaki is a combination of two Japanese words
"teri" and "yaki." Teri means luster and yaki means
grill or broil".
beef, slice into strips
1 large red pepper (cut into strips) or 1 medium sized
onion (cut into strips)
2 tsp chopped garlic
1/4 tsp ground ginger or several strips of fresh ginger
2 tsp cooking sherry or Chinese cooking wine
3 - 4 tbs Teriyaki sauce
1 tbs vegetable cooking oil
1 ts. cornstarch in 3 - 4 tbs water
cooking oil over high heat.
garlic and ginger to cook for 1 min. If using onion,
add it together with the garlic and ginger.
beef, brown lightly and then add sherry.
fry till beef is more or less done.
using red peppers, add the red peppers now.
heat to medium or medium high.
the sauce well with the beef and red peppers.
fry for about 3 - 5 minutes until the red pepper is
cooked but is still crispy.
the cornstarch mixture and cook until sauce thickens.
with steamed white rice.
This dish can be cooked very quickly and yet taste good.
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".