Teriyaki Stir Fry Vegetables

Plate of rice covered with vegetables and teriyaki sauce, sprinkled with sesame seeds.

5 from 1 vote

Teriyaki Stir Fry Vegetables

Teriyaki Vegetable Stir Fry is a quick and tasty answer to what's for dinner. Delicious vegan teriyaki sauce is paired with stir fry veggies for a great meal, even on busy weeknights.

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Side Dish

Cuisine: Asian

Diet: Gluten Free, Vegan

Servings:

Calories: 204kcal

Author: Debra Klein

Equipment

Ingredients

Teriyaki Sauce

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

Instructions

Teriyaki Sauce

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.

Stir Fry

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.

Notes

Chopped Veggies

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.

Nutrition Information: Actual nutrition information will vary depending on which vegetables you choose.

Optional: sprinkle with sesame seeds and more red pepper flakes, if desired.

Nutrition