Apricot Teriyaki Sauce Food

APRICOT TERIYAKI PORK CHOPS

Steps:

• In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
• In a large non-stick skillet, heat the oil over medium-high flame.
• Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
• Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through.
• Meanwhile, bring a large pot of water to a full boil. Add snow peas and cook for 3 minutes. Add pasta and cook for another 2-3 minutes or until pasta is tender.
• Drain pasta and peas and place in a large serving bowl.
• Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
• Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.

RESTAURANT TERIYAKI SAUCE

Steps:

• Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
• Mix cornstarch and cold water in a cup and dissolve.
• After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens.
• Heat until sauce thickens to desired thickness.
• Add water to thin if you over-thick it :).

THE EASIEST TERIYAKI SAUCE

Steps:

• Mix all the ingredients well.
• Store in a glass jar with a lid.

TERIYAKI SAUCE

Steps:

• Brown pork chops in oil.
• In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, and red pepper flakes -- mix well.
• Add to pork chops and simmer for 15 minutes.
• Remove pork chops.
• Mix cornstarch and water.
• Mix with the sauce and stir and simmer until thickened.
• Serve sauce tossed with mixed stir-fry veggies or over buttered No-Yolk noodles.

JAPANESE TERIYAKI SAUCE

Steps:

• Heat all ingredients in a pot.
• Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
• Remove from heat and cool.
• This sauce can be stored in an air-tight jar in the refrigerator.

APRICOT TERIYAKI SAUCE

Steps:

• Brush on meat on the grill.