This Teriyaki Stir Fry Vegetables Recipe is better than take out in every way—tasty, budget friendly, healthy and ready in under 30 minutes. These Vegan Stir Fry Veggies with Teriyaki Sauce are so easy to make, super delicious and perfect for a weeknight meal of flavorful side dish.
Why you’ll love this Easy Stir Fry
- A fabulously easy plan when you have no plan and someone asks what’s for dinner tonight!
- Use fresh vegetables or frozen veggies.
- Stir fry veggies works with YOUR favorite vegetables.
- Teriyaki vegetables are delicious and satisfying.
- Ready in under 30 minutes.
- Making your own homemade teriyaki sauce lets you control the ingredients.
- Amazing quick dinner…perfect for busy weeknights.
Vegan Teriyaki Sauce Ingredients
Compared to store-bought teriyaki sauce, this is less expensive, more delicious and healthier.
- Tamari: A gluten-free option for soy sauce. Look for a reduced sodium variety.
- Rice vinegar: Unsweetened rice wine vinegar balances the flavors of this homemade sauce. Substitute with white vinegar, white wine vinegar or lemon juice.
- Maple syrup: A healthier alternative to brown sugar that’s found in most stir fry recipes.
- Arrowroot powder: One of the best ways to thicken a sauce, instead of using corn starch.
- Red pepper flakes: A great addition if you like just a bit of spice. For a stronger spice, also use a squirt of sriracha.
Are Fresh or Frozen Vegetables Better?
The beauty of the stir fry is that you can use fresh or frozen veggies. Seriously, a bag of frozen veggies (where the veggies themselves are the only ingredients) that have been flash frozen at the peak of their ripeness can often be fresher and more nutritious than actual fresh veggies. I know not everybody has the schedule flexibility to make it to the store mid-week to fill in with fresh produce. You can still include a simple teriyaki stir fry on your meal plan by having a medley of veggies in your freezer. They come in many assortments, and are so convenient…a great way to get dinner on the table any night.
Vegetable Stir Fry Ingredients
- Vegetables: You’ll need a total of 5 cups of vegetables. I used broccoli, bok choy, shitake mushrooms, snow peas, red bell pepper, zucchini, Brussels sprouts and carrots. Snap peas, green beans, cauliflower are also great options. Use a combination of harder vegetables with soft ones.
- Edamame: Shelled edamame add some extra protein and they can be added straight from the freezer.
- Scallions: Substitute the green onions with red onion, leeks or spring onions.
- Garlic: If you don’t have fresh garlic, use garlic powder, but not garlic salt.
- Ginger: Nothing beats grated fresh ginger for flavor.
- Oil: I used toasted sesame oil, I like the flavor. If you don’t, you can use regular sesame oil, avocado oil or a combination of one of those plus olive oil.
- For an oil-free stir fry, use vegetable broth.
- Optional: Sprinkle the finished teriyaki vegetable stir fry with sesame seeds, additional sliced scallions and a sprinkle of crushed red pepper. Toss in some bean sprouts.
How to Stir Fry Vegetables
Make sure your fresh vegetables are all chopped and ready to go before you begin. If using frozen veggies, you can take them straight from the freezer to the pan.
Peel garlic cloves and grate them on the microplane. Or, you can press or mince the garlic.
Chop each vegetable into bite sized pieces. For broccoli, cut the stems into thin discs and the crowns into florets.
Keep your veggies close to the stove in order of how they’ll go into the pan. Harder vegetables that will take longer to cook will go in first.
Make the teriyaki sauce:
Start by whisking arrowroot powder with ½ cup water. Heat a small sauce pan over medium heat with the tamari, maple syrup and vinegar. Whisk in the arrowroot slurry and continue to mix as sauce comes to a boil. Turn down heat, continue to whisk until it begins to thicken. Turn off heat. It will take on a nice sheen as it cools and continues to thicken. Set aside until the veggies are finished.
Heat a large pan over high heat. Swirl in half the sesame oil. Add the carrots, brussels sprouts and broccoli stems. Cook, tossing with tongs for 2 minutes.
Turn heat down to medium and add broccoli florets, sliced mushrooms, bell peppers, bok choy and snow peas. Continue to cook and toss for about 4 minutes.
Time for the aromatics: add the garlic, ginger and scallions and remaining oil.
Stir and cook until fragrant, being careful to evenly distribute and not burn the garlic.
Reheat the teriyaki sauce and give it a quick whisk. Then pour half the sauce over the finished vegetables.
Use the tongs to mix the sauce into the vegetables, adding additional sauce as needed to fully incorporate.
Sprinkle with sesame seeds, crushed red pepper, and additional sauce as desired.
Debra’s Pro Tips
- If you serve this over rice, mix any leftover rice with the veggies before storing. This will keep the rice from clumping and getting hard, making it easier to reheat too.
- Add harder or thicker cut vegetables first and continue in order of how long they’ll take to cook. It’s not an exact science…so don’t stress about it.
Storage and Reheating
- Store: Store in an airtight container in the fridge for 5 days. If you have any leftover teriyaki sauce, store it separately in a jar for a week in the fridge.
- Reheat: Leftover veggies can be reheated in a skillet over medium-high heat until heated through, or in a 375 degree oven for 15 minutes.
- Freeze: You can freeze the jar of sauce…make sure there is enough room for it to expand when frozen…for 3 months. Thaw, shake and use. Freeze vegetable teriyaki stir-fry in freezer safe container for 3 months…I think the texture changes a bit, but it would still be safe to consume.
- Meal Prep: Chop veggies and store in airtight container in the fridge for 2-3 days until ready to stir fry. Make the sauce ahead and store in a glass jar for a week.
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Teriyaki Stir Fry Vegetables
- 1 Wok
- ⅓ cup Tamari
- 3 tablespoon unsweetened rice vinegar
- 2 tablespoon maple syrup
- 1 tablespoon arrowroot powder
- ½ teaspoon red pepper flakes
Stir Fry Ingredients
- 5 cups chopped veggies
- 1 cup shelled edamame beans
- 4 cloves garlic minced or grated
- 2-inch fresh ginger peeled and grated or minced
- 1 bunch scallions thinly sliced
- 2 tablespoon toasted sesame oil
- Whisk together water and arrowroot powder to form a slurry. Heat tamari, vinegar and maple syrup in a small sauce pan over medium heat. Whisk in the arrowroot mixture and the red pepper flakes. Continue to whisk for about 3 minutes as the sauce thickens. Turn off heat and set aside until vegetables are finished.
- Prep ginger by peeling and mincing. Same with garlic. Thinly slice scallions. Cut all veggies into bite sized pieces.
- Heat a large wok, or your largest frying pan over medium-high heat. Swirl in 1 tablespoon of the oil and start with your hardest veggies. For me, that was the carrots, broccoli stalks and quartered brussels sprouts. Use tongs to toss and continue for about 2 minutes.
- Next, add the broccoli florets, red pepper strips, mushrooms, zucchini, snow peas. Continue to toss and cook until veggies are tender, but still al dente.
- Add the scallions, ginger, garlic and remaining tablespoon oil. Reduce heat and stir constantly until fragrant and thoroughly mixed. Turn off heat.
- Reheat the teriyaki sauce, giving it a quick whisk and then pour half onto the stir fry vegetables.
- Sprinkle with sesame seeds and serve over rice or noodles.
- Fresh Vegetables: Cut into bite sized pieces, any combination of broccoli, cauliflower, zucchini, bell peppers, mushrooms, brussels sprouts, bok choy, carrots, snow peas, snap peas to equal 5 cups.
- Frozen Vegetables: Choose your favorite medley. Be sure there isn’t any freezer burn or clumps of ice on your frozen veggies. Use them straight from the freezer to the pan.