Teriyaki Vegetable Stir Fry Recipe
A glossy teriyaki vegetable stir fry bursting with colorful vegetables coated in a sweet-savory sauce—fast, vegan, and packed with flavor.
Ingredients
- 2 tbsp sesame oil
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium zucchini sliced
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup mushrooms sliced
- ½ cup baby corn
- ½ cup carrots julienned
- ½ cup teriyaki sauce homemade or store-bought
- 1 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame seeds
- 2 green onions chopped
Instructions
- Heat wok over medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t burn unless smoky chaos excites you.
- Toss in bell peppers, zucchini, broccoli, snap peas, mushrooms, baby corn, and carrots. Stir fry for 6 minutes until vegetables look glam.
- Whisk teriyaki sauce, soy sauce, rice vinegar, and cornstarch slurry in a bowl. Pour into wok and stir until it thickens.
- Coat vegetables evenly in glossy sauce. Continue cooking 3 minutes, tossing like veggies are auditioning for a food magazine cover.
- Garnish with sesame seeds and green onions. Serve hot with rice or noodles for a complete meal.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 50%
- Vitamin C: 90%
- Calcium: 12%
- Iron: 15%
- Potassium: 18%
Notes and Tips
- Use homemade teriyaki for extra bragging rights.
- Add tofu for protein or cashews for crunch.
- Keep vegetables crisp—soggy stir fry is culinary heartbreak.
- A sprinkle of chili flakes adds sass if you like heat.
- Pair with jasmine rice for balance.