Teriyaki Vegetables Stir Fry
Whenever I need a quick and colorful meal, I go straight for this Teriyaki Vegetables Stir Fry. It is loaded with peppers, spinach, and zucchini, all tossed in a sweet and savory teriyaki sauce. I love that is ready in 20 minutes, perfect for our busy family nights.
Servings: 4
Calories: 342kcal
Ingredients
- 6 cups chopped vegetables of choice (see note)
- 1 cup teriyaki sauce , homemade or store bought (see note)
- 4 cups cooked rice , or quinoa, noodles etc. (whatever you prefer)
Instructions
- Cook the veggies in a pan over medium heat until the just begin to soften, or until soft depending on your preference. You can cook them all at once if you don't mind the different textures of each, or cook onions first, then harder veggies like carrots and broccoli. Finally adding those that cook quickly, like zucchini and greens, last.
- Add in the 1 cup teriyaki sauce and stir until mixed well.
- Serve over rice, quinoa or anything else you prefer.
Notes
- My #1 Secret Tip for making my teriyaki vegetable stir fry is to watch the veggies closely and not overcook them. I always cook them just until they are tender but still have a little bite because it keeps the stir fry colorful, fresh, and full of flavor. When the veggies stay bright and crisp, the whole dish tastes so much better.
- Chop everything before you start: I always prep and chop all the veggies before turning on the stove. Once you start cooking, everything moves fast and it is so much easier to have everything ready to go.
- Cook harder veggies first: I start with the veggies that take longer to soften like carrots, broccoli, or onions. Then I add quicker-cooking veggies like zucchini and spinach toward the end so nothing gets overcooked.
- Taste the sauce before adding it all: Sometimes I taste a little bit of the teriyaki sauce before pouring it into the pan. If it needs a tiny splash of extra soy sauce or maple syrup, it is easy to adjust before mixing it in with the veggies.
- Use a big pan or wok: I grab the biggest pan I have so the veggies have plenty of space to cook evenly. It helps them stir fry instead of steaming.
Nutrition
Calories: 342kcal | Carbohydrates: 74g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 550mg | Fiber: 5g | Sugar: 18g | Vitamin A: 850IU | Vitamin C: 122mg | Calcium: 107mg | Iron: 2mg