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
For the Stir-Fry:
- 1 tbsp olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot julienned
- ½ cup mushrooms sliced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 2 cups cooked rice or noodles
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
For Garnish:
- 1 tbsp sesame seeds
- 2 tbsp chopped green onions
Instructions
- 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.