In a baking pan season the tri tip with salt, pepper onion and garlic powder. Set marinade for 30 minutes. In a medium bowl add teriyaki glaze and oil and mix. Pour over the roast and into heavy duty zip loc bag and into the refrigerator overnight.
Place into a hot grill. After 10 minutes turn the tri tip and brush with glaze and repeat the step. When the tri tip is medium remove and let rest for 15 minutes before slicing.
In a wok over a high heat add in about peanut oil add garlic and ginger and after stir-fry add bell peppers and onion and sauté the mixture. After 2 minutes pour in the teriyaki glaze and Shao Hsing wine and when it comes to a boil thicken with cornstarch to form a light sauce. Season with salt and pepper.
Pour into a alum pan and top with the sliced tri tip and glaze with teriyaki sauce.