Vegetable Teriyaki Stir Fry comes together in just minutes! A fast and easy weeknight meal with lots of veggies and Asian flavors.
Why You Will Love This Recipe
This Vegetable Teriyaki Stir Fry is a great way to get your veggies in!
Clear out your fridge and use any veggies you have on hand or prefer.
Made with an easy homemade teriyaki sauce, this recipe is gluten free, dairy free, vegan, and vegetarian. And all cooked in less than 30 minutes.
These are the ingredients you need for a vegetable stir fry:
- Bell Pepper
- Baby Corn
- Water Chestnuts
- Green Onions
- Soy Sauce
- White Wine Vinegar
- Vegetable Stock or Broth
- Red Pepper Flakes
You can use different veggies as desired based on what you like or have on hand! Other great options include onions, cauliflower, carrots, green beans, and snap peas.
This is the equipment you need for a veggie stir fry:
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Large Skillet
See full instructions and details for how to make vegetarian stir-fry in the recipe card below.
First make your sauce by whisking together all of the ingredients. It will be very thin as it does not thicken until cooked!
Prep all of your veggies.
Heat a large skillet over high heat.
Add some oil and start cooking your broccoli, steaming with some water.
Then add the rest of your vegetables and cook a few minutes.
Add your sauce, stir, and cook until the sauce is just thickened.
Remove from the heat and serve as desired!
Garnishes can include more green onion, peanuts, and sesame seeds!
Modifications and Substitutions
Use any vegetables that you like or have on hand! Ideas include onions, cauliflower, carrots, green beans, and snap peas.
Everything cooks VERY fast so make sure it is all ready to go and close to the stove when you start cooking!
This dish is great served alongside white rice, brown rice, or noodles!
Cooking on a high heat is key for stir fry to get a quick cook with color, but also makes it easier to burn. Watch your pan and adjust your heat accordingly to keep it hot without being too hot and burning.
Teriyaki sauce is a kind of stir fry sauce. But stir fry sauces can come in many flavor options.
This sauce is briefly cooked alongside the vegetables at the end so it can thicken up.
Teriyaki has a lot of sugar in it so it only needs a brief cooking time or else it can burn.
Teriyaki stir fry sauce is slightly sweet, a little tangy, and a little sticky.
Yes, it is one of the main ingredients.
Vegetable Teriyaki Stir Fry
- 2 Tablespoons vegetable oil
- ¾ pound broccoli
- 1 red bell pepper or color of choice, seeded and cut into large bite chunks
- 4 green onions trimmed and cut into 2 inch long pieces
- 8 ounces baby corn drained (about half a can)
- 4 ounces sliced water chestnuts drained (about half a can)
- ¼ cup water
- 2 cloves garlic minced
- 1 Tablespoon fresh ginger root grated or minced (or 1/4 teaspoon ground ginger)
- Prepare your teriyaki sauce by whisking all sauce ingredients together. Set aside or refrigerate if making later.½ cup vegetable stock, 3 Tablespoons soy sauce, 2 Tablespoons white wine vinegar, 2 Tablespoons sugar, 2 teaspoons cornstarch, ½ teaspoon red pepper flakes
- Also prepare your vegetables.Cut the broccoli into bite sized florets, trim and cut the bell pepper into bite sized pieces about one inch square, and cut the green onions into two inch long segments. Set aside.¾ pound broccoli, 1 red bell pepper, 4 green onions
- When ready to cook, have all of your ingredients out and ready to go (it goes fast!).Heat a large skillet over medium high heat.
- Add a Tablespoon of oil to the hot skillet.2 Tablespoons vegetable oil
- Add the broccoli in a single layer and add the water.Cover immediately and let the broccoli steam for 2 minutes.¼ cup water
- Remove the cover, push the broccoli to one side, and another teaspoon of oil to the empty side, and add the bell pepper, green onions, water chestnuts, and baby corn to the open side of the skillet.8 ounces baby corn, 4 ounces sliced water chestnuts
- Cook the vegetables for 2-3 minutes until starting to get some color and softening but still crisp.
- Add the garlic and ginger to the pot. Stir and let cook until fragrant, about 30 seconds.2 cloves garlic, 1 Tablespoon fresh ginger root
- Add the sauce into the skillet.Stir and cook until the sauce is just thickened, 1-2 minutes.
- Remove from heat and serve. Garnish if desired with fresh green onions, sesame seeds, cashews, or peanuts.Great with white/brown/jasmine rice or noodles.