Teriyaki Veggie Stir Fry Recipe
Let’s be real—some days, cooking feels like a chore. But this Teriyaki Veggie Stir-Fry is so easy, you’ll barely notice you’re making dinner. Crisp-tender vegetables soak up a sticky-sweet sauce, creating a takeout-level dish without the price tag. It’s colorful, packed with nutrients, and comes together faster than delivery. Plus, it’s a great way to use up random veggies hiding in your fridge. Serve it over rice, noodles, or just eat it straight from the pan. No judgment. Grab your chopsticks, and get ready for a meal that’s as effortless as it is delicious.
Teriyaki Veggie Stir Fry Recipe
A quick and flavorful teriyaki stir-fry packed with vibrant vegetables, coated in a sweet and savory sauce, and perfect for a weeknight meal.
Ingredients
Method
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add bell peppers, broccoli, snap peas, carrots, and mushrooms. Stir-fry for 5–7 minutes until crisp-tender.
- Stir in garlic and ginger, cooking for another 30 seconds.
- In a bowl, whisk soy sauce, maple syrup, rice vinegar, and sesame oil.
- Pour sauce over the veggies, then stir in the cornstarch mixture to thicken.
- Simmer for 2 minutes until the sauce coats everything.
- Serve over rice or noodles, then sprinkle with sesame seeds and green onions.
- Enjoy immediately!
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Vitamin C: 70%
- Iron: 15%
- Vitamin A: 50%
- Folate: 18%
- Magnesium: 12%
Tips for the Best Stir-Fry
- Don’t overcrowd the pan—stir-fry in batches if needed.
- Swap in zucchini, baby corn, or any other veggies you have on hand.
- Add tofu or tempeh for extra protein.
