Asparagus was first blanched for about a minute, then quick chilled in an ice bath; drained and briefly stir-fried, then tossed with Soy Vay’s Teriyaki Sauce to coat. Served with Teriyaki Chicken Donburi, Mushrooms and Pickled Ginger.
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Asparagus was first blanched for about a minute, then quick chilled in an ice bath; drained and briefly stir-fried, then tossed with Soy Vay’s Teriyaki Sauce to coat. Served with Chicken Teriyaki Donburi.
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