Teriyaki Vegetable Stir Fry
If you are looking for a quick and easy way to add more color to your plate, then you’ve come to the right place! Packed with vibrant veggies and a flavorful sauce, this teriyaki vegetable stir fry recipe is a great way to add more veggies to your meal rotation!
Servings: 4 (~2/3 cup) servings
Calories: 104kcal
Ingredients
Teriyaki Sauce
- 1 Tablespoon reduced sodium tamari or soy sauce
- 1 Tablespoon mirin
- ½ Tablespoon rice vinegar
- ½ Tbsp water
- 1 ½ teaspoons sugar
- ½ teaspoon cornstarch
- 1 teaspoon minced ginger (optional)
- 1 garlic clove minced (optional)
Stir Fry
- 1 Tbsp canola oil
- 1 ½ cups broccoli
- 1 cup carrots halved lengthwise
- 1 cup sliced bell pepper strips ¼” thick
- ½ cup frozen edamame shelled, thawed
Optional Topping
- roasted peanuts
Instructions
- Combine tamari or soy sauce, mirin, rice vinegar, water, sugar, cornstarch, and optional ginger and/or garlic in a small bowl.
- Heat a large skillet or wok over medium high heat. Add canola oil; use enough to coat the bottom of the pan. Once the oil is shimmering, add broccoli and carrots, stirring continuously. As they soften, add bell pepper strips and edamame, and continue to cook until all vegetables are crisp-tender. Add teriyaki sauce to skillet and toss to coat, allowing sauce to simmer for about 30 seconds.
- Garnish with optional roasted peanuts. Serve with brown rice or quinoa. Enjoy!
Notes
To speed up the cooking process, consider blanching harder vegetables, such as broccoli, before stir-frying. Cook until just beginning to soften.
The sauce recipe makes just enough to coat the vegetables. If you want more, feel free to double it!
Nutrition
Serving: 0.67cup | Calories: 104kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 211mg | Potassium: 386mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6718IU | Vitamin C: 79mg | Calcium: 47mg | Iron: 1mg