Stir fried veggies are tossed in a sweet and savory Teriyaki sauce in this Teriyaki veggie stir fry dish.
This delicious vegetarian dish is perfect to put together in minutes when you find yourself craving for some Asian takeout on a weeknight.
It takes just a few fresh veggies, a homemade stir fry sauce, and your trusty skillet to make this quick and easy recipe.
I have to admit, I’m one of those few people who love their veggies and greens.
I absolutely love the crunchiness of stir fried veggies that you’d find in most Asian takeouts, and I knew I absolutely had to try making my own version at home.
And that’s exactly what I did. And guess what? It turned out pretty darn good!
Of all the vegetarian recipes I’ve tried, this stir fry vegetables recipe has to be one of my favorites.
- What's So Great About the Recipe?
- Ingredients For the Teriyaki Vegetable Stir Fry Recipe
- How to Make the Teriyaki Veggie Stir Fry
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Teriyaki Veggie Stir Fry
- Tips & Tricks to Nail the Recipe
- How to Serve the Teriyaki Veggie Stir Fry
- Related Recipes
- Teriyaki Veggie Stir Fry
- Food Safety
What's So Great About the Recipe?
The simplicity and versatility of this dish is a big win in my books.
You can team up these veggies with some simple fried rice or top it on your simple noodle bowl to turn it into a healthier meal.
Another big plus is the fact that the recipe is super easy to prepare, especially when you have the homemade sauce ready.
It'll take 3 minutes tops to make the sauce, and about 10 more minutes to make this recipe.
Ingredients For the Teriyaki Vegetable Stir Fry Recipe
Ready to try out this easy vegetable Teriyaki stir fry dish? Here’s all you’ll need.
Veggies: You can use any veggies you have at hand for this recipe. I used broccoli florets, baby corn, onions and red and green bell peppers. Try to keep them all roughly the same size to ensure they are evenly cooked.
Ginger: Ginger is an excellent anti-inflammatory agent and adds tons of warmth and flavor to the teriyaki sauce.
Garlic: Garlic is another essential component of the teriyaki sauce. Based on your personal preference, you can adjust the amount of garlic you're adding in to make the sauce.
Pineapple juice: Pineapple juice adds a nice sweetness to the sauce and balances out the intense flavors from the ginger and garlic. If you don't have pineapple juice, you can use a bit of brown sugar.
Vinegar: Vinegar brings some much needed tanginess into the sauce. You can stick to using regular vinegar or even use apple cider vinegar or rice vinegar if you want to.
Sesame oil: Sesame oil is an absolute staple in Asian cooking. It lends the dish an incredible aroma, but if you don't have it, you can use any other cooking oil of your choice.
Avoid using cold pressed oils when it comes to stir frying dishes, since the high heat can cause the oil to start smoking quickly.
Honey: Honey is another natural sweetening agent that balances the other flavors in the sauce, and just ties everything together beautifully.
Soy sauce: Soy sauce is a key component of the teriyaki sauce. It is what gets the sauce to have that characteristic color and also brings some delicious umami flavors into the dish. I opted for low sodium soy sauce.
Cornstarch: Cornstarch is a thickening agent, and gets the sauce to coat the veggies nicely. If you don't have this, you can use arrowroot powder instead.
Seasonings: For this recipe, I've used a simple mix of salt and red chili flakes, but you can also add in other seasonings of your choice based on what you prefer. Crushed black pepper and chopped green chilies can bring some heat to the sauce and add some extra flavor to the dish.
See recipe card for quantities.
How to Make the Teriyaki Veggie Stir Fry
Got all the ingredients ready? Here’s what you’ll need to do to make the veggie Teriyaki stir-fry.
Heat the sesame oil in a large skillet or a sauce pan and add the broccoli florets and baby corn and stir fry for a couple minutes on high heat.
Next, add in the diced onions and bell peppers and stir to combine. Cook for a couple more minutes until the vegetables have cooked.
Now add the sauce and cook for a few more minutes on medium heat.
Prepare a simple cornflour slurry in a small bowl.
Add the cornflour slurry to the pan and mix. Continue cooking until the teriyaki sauce thickens and take off heat.
Your teriyaki veggie stir fry is now ready to serve. Don't forget to top it with a sprinkle of sesame seeds.
How to Make Teriyaki Sauce
Prepare the teriyaki sauce by mixing soy sauce, honey, vinegar, pineapple juice, salt chili flakes, garlic and ginger in a small bowl.
Substitutions & Variations
- I've used only fresh vegetables for this recipe, but you can also bring in some meat if you want to. Chicken cut into strips or cubes can also be added in to bring in some protein if you want to.
- If you want to keep the recipe vegetarian, but still want to include a protein source, you can add some cottage cheese cubes or tofu into the mix.
- Soya chunks (TVP) can also be an excellent addition to this dish along with the veggies.
- You can also make a vegan version of this recipe by skipping the honey and adding some maple syrup instead.
When stir frying the veggies, make sure you begin with harder vegetables that need longer to cook, and then add in the softer, tender veggies towards the end.
- Non Stick Frying Pan or
- Stainless Steel Frying Pan or
- Cast Iron Skillet
- Mixing Bowls
- Chopping Board
- Serving Spoons
How to Store the Leftover Teriyaki Veggie Stir Fry
If you have some leftovers, you can transfer them to a food safe container and refrigerate them for up to 2 days.
Remember that the veggies will end up losing their crunchiness when refrigerated, so you may want to finish up the leftovers as soon as you can.
The best way to reheat this is to transfer it into a pan with a bit of water on low heat, or to just microwave it.
You can also make the homemade Teriyaki sauce in a batch and refrigerate it for up to a week, if not more.
Tips & Tricks to Nail the Recipe
- You can use any vegetables you like- some good choices are broccoli, bell peppers, mushrooms, carrots, zucchini, bok choy, green beans, snap peas, asparagus and onions. Make sure to cut the vegetables into small, bite-sized pieces- they are much easier to eat and cook.
- The kind of pan you use to cook these veggies can make all the difference. Stick to using a non-stick pan or a wok, that will keep the veggies from burning or sticking to the bottom of the pan.
- If you want to, you can also use a stainless steel pan or a cast iron skillet.
- To bring some extra flavor into this dish, you can also add some stock powder into the teriyaki sauce.
- To get that perfect texture, you'll need to cook the vegetables in stages. You can start by cooking the vegetables that take longer to cook and then add the vegetables that cook faster, such as bell peppers and mushrooms, towards the end.
- You can also also try this recipe with frozen vegetables to cut down the cooking time.
- If you don't have the time to scratch make the teriyaki sauce, you can totally use any store-bought teriyaki sauce of your choice and use it for the recipe.
- To brighten up the dish, you can also top it with some chopped coriander or green onions right before you serve.
- You can also sprinkle some toasted sesame seeds on top and try this delicious recipe.
How to Serve the Teriyaki Veggie Stir Fry
Teriyaki stir fry veggies are a flavorful and nutritious dish that can be served in various ways and be turned into a satisfying and filling meal.
With Rice or Noodles
One of the easiest ways to serve these stir fry vegetables is to have them as a side for your Asian noodles and rice dishes.
You can use any kind of rice or noodles you prefer- brown rice, white rice, soba noodles, or Udon noodles.
The rice or noodles will soak up the delicious teriyaki sauce, making each bite even more flavorful, and will turn this simple side into a complete meal.
As a Side
Teriyaki stir fry veggies are the perfect easy side dish to team up with other dishes such as grilled chicken or fish.
The veggies are packed with nutrients and flavor and bring in all the fiber you need, making them a great addition to any meal.
In a Wrap
Another fun way to enjoy these teriyaki stir fry veggies is to wrap them in a tortilla or roll them up in rice paper wrappers.
You can also add some fresh herbs such as chopped cilantro or basil, and a drizzle of extra teriyaki sauce for added flavor and serve them in a unique format.
As a Salad
You can also use the teriyaki stir fry veggies to top off a bed of fresh greens like spinach, kale, or arugula, to make a hearty and healthy salad.
Top everything with a drizzle of some crunchy chili crisp to take the flavors up a notch.
The key to getting the veggies to stay crunchy and have that bite to them even after they are cooked is to avoid overcrowding the pan with too many veggies at a time.
If you add too many veggies, they'll end up steaming in the pan, which will cause them to become soggy and soft.
You don't absolutely have to blanch the veggies, but this extra step can really make a difference if you're using more green veggies like broccoli, bok choy, bell peppers and spinach.
Blanching will help these veggies retain their crunchiness and their bright green color even after they are stir fried.
You can actually prepare the teriyaki sauce days in advance and refrigerate it until you're ready to use it.
The sauce is super versatile, which means you can use it in a variety of different ways too!
To make a gluten free version of this recipe, you can use tamari instead of soy sauce.
Looking for other recipes like this? Try these:
Teriyaki Veggie Stir Fry
- ½ cup broccoli florets
- ½ cup red and green bell pepper cut into strips
- 1 onions peeled and quartered
- 5 baby corn pieces cut in thirds
- 3 cloves garlic minced
- ½ inch piece of fresh ginger grated
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 1 cup pineapple juice
- ¼ cup soy sauce
- ¼ teaspoon red pepper flake
- 1 tablespoon honey
- 2 teaspoon cornstarch
- 1 tablespoon vinegar
- Prepare the teriyaki sauce by mixing soy sauce, honey, vinegar, pineapple juice, ginger, garlic, salt and chili flakes in a small bowl.
- Heat the sesame oil in a pan or a skillet and add the broccoli florets and baby corn and stir fry for a couple minutes on high heat.
- Next, add in the diced onions and bell peppers and cook for a couple more minutes.
- Now add the teriyaki sauce and cook for a few more minutes on medium heat.
- Prepare a simple cornflour slurry in a small bowl.
- Add the cornflour slurry to the pan and mix. Continue cooking until the teriyaki sauce thickens and take off heat.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove