Ingredients

The following ingredients have 4 Servings
  • 1 jalapeno pepper (chopped)
  • 1 serrano pepper (chopped)
  • 1 red bell pepper (chopped)
  • 12 ounces baby corn ((canned is good))
  • 2 tablespoons chili oil ((or use olive oil))
  • 1 pound shrimp (peeled and deveined)
  • 1 teaspoon chili flakes (optional for extra spice)
  • Salt and pepper to taste
  • Sesame Seeds ((for garnish))
  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • 1 tablespoon chili flakes (optional if you want spicy)
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sesame oil
  • 3 tablespoons mirin
  • ¼ cup cold water
  • 2 teaspoons cornstarch

Instruction

  • Make the teriyaki sauce first. To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
  • In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
  • Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
  • Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil.
  • Add the peppers and baby corn and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
  • Add remaining chili oil to the pan. Season the shrimp with salt and pepper and toss them into the hot wok. Cook them a couple minute per side until they are nicely pink and cooked through.
  • Add cooked vegetables back to the pan with about ½ cup of the teriyaki sauce, or more as desired. Stir and heat through about 5 minutes.
  • Serve on plates and enjoy.
  • Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!