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Teriyaki is a Japanese sauce made from soy sauce, vinegar and sugar/honey.  The lovely stickiness of it comes from reducing the sauce down.  Our version is for those of you in a real hurry and it relies on our potato starch to INSTANTLY thicken the teriyaki.  Happy Days!


Meade Potato Starch is the perfect ingredient for thickening any type of stir fry.

You cook your chosen ingredients - beef, chicken, shrimp, pork - add your favourite veg with a bit of broth, then thicken at the end of the cooking process with a paste made of our potato starch.  

Perfect for Japanese, Chinese, Korean and Thai cuisine - keep our potato starch in your cupboard for all cooking occasions!

20220818_191408 beef stir fry_edited.jpg


  • 500g stir fry beef strips

  • 1 tbsp oil - olive or sesame

  • 2 tbsp apple cider vinegar

  • 4 tbsp dark soy sauce

  • 4 tbsp brown sugar

  • 300g pineapple chunks in their own juice

  • 1 medium onion, sliced

  • 1 red pepper, sliced

  • 3 garlic cloves minced

  • 3 tsp potato starch with 3 tsp water to make a paste

  • boiled rice, to serve


  1. Put garlic, salt and pepper on the beef, add the oil to the wok and brown the beef by flash frying for a minute.

  2. Leave juices in pan and set beef aside.

  3. Add the onion and pepper and fry it until slightly softened.

  4. Add the vinegar, soy sauce and brown sugar, followed by the pineapple and beef.

  5. Once the beef is cooked through and the liquid in the pan is boiling, add the potato starch paste.

  6. Stir the starch in immediately and cook a further 1 minute.

  7. Serve with boiled rice and enjoy!

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