Posted by: literallydelicious | March 7, 2010

Soy Vay

I love teriyaki. Put it on anything, and I’ll eat it — probably even cardboard. Maybe even {shudder} liver. I have a good recipe for it, but sometimes you just want the quick and easy bottled kind. For us, that means Soy Vay. I mean, first, it’s a great sauce (and it comes in different variations), but second, how can you resist that name?

This week I used half a bottle of Soy Vay’s Island Teriyaki sauce on a shrimp and noodle dish that was amazingly good. Halfway through the day job this morning, I began thinking about lunch and decided a rerun of teriyaki shrimp sounded too good to pass up. (The other option was to convince my husband to drive into town and buy fried chicken. I don’t usually eat the chicken — just the crust — which I really didn’t need hanging around my hips.)

I didn’t want to duplicate the recipe, so I just tossed chopped cabbage, onions, scallions, carrots and garlic into a skillet with a little peanut oil. Deep-fry strips of egg roll wrappers, then toss in with the veggies some ginger, the shrimp and the Soy Vay. While the shrimp cooked, I added a tablespoon of cornstarch to the remaining teriyaki sauce, pour it into the skillet, let it bubble and thicken, and then the killer ending: chopped fresh cilantro . . . Wow!

I love stir-fries because as long as you have a good sauce, the rest of it doesn’t matter. I’ve always got onions, bell peppers, celery, cabbage and carrots, so there’s a full meal there. You can also toss in a can of mushrooms, some water chestnuts (not in my house!), bean sprouts, whatever, and it’s equally good with pork, chicken, shrimp, beef or scallops, eaten plain or over rice or even with tortillas or pitas.

And the sauces are simple, too. Soy Vay, plum, hoisin, sweet-and-sour (I have a great recipe for that, too), peanut — the list goes on. Our kid’s favorite dish growing up was stir-fried chicken, onions and peppers over white rice with a sprinkle of soy sauce. Easy as can be, and satisfying, too.



  1. You make your own Teriyaki? Dang. I didn’t know that was possible. I thought you had to have oak kegs and factories and stuff.
    How about sometime just making a list of what SHOULD be in the fridge? And the cupboards.
    I never have what I need without a quit trip (15 minutes each way) to the store.
    What I have usually dies or rots before I use it up.
    But I have to ask, why are you talking about cans of mushrooms? Ick. Now that’s slime.
    Share the Teriyaki recipe, please.
    Me thinks you’re a national treasure.

    • Uh, that should be a quiCK trip not a quit trip. Slaps forehead. *doh!*

      • We is writers. Words is our bizness.

    • Nah, it’s soy sauce, seasonings, sugar. I’ll post it when I’m in the house. It’s great used as a marinade for grilled tuna. Yumm.

      I’d prefer fresh mushrooms, but canned serve their purpose. How did I not know that you think they’re yucky? If you want to make a pizza and the fresh ones aren’t anymore, canned ones are a good substitute. After you cover ’em with sauce and cheese, you don’t realize they’re canned anymore.

  2. I’m limited on any Asian recipes. I’m on a no added salt diet because of my heart. I do have low sodium soy sauce and a simple stir fry I often cook up. And as strange as it sounds, I don’t think I ever ate Teriyaki. Duh!

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