Teriyaki Vegetable Stir Fry

Name: Teriyaki Vegetable Stir Fry
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 6
Cuisine: 30 Minutes or Less, Cold Weather Comforts, Eat Well, Fall Into Flavor, Fresh and Light, Quick & Easy Meals
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 small yellow onion, sliced; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 cup snap peas; 1 cup shiitake mushrooms, stems removed; 1 small zucchini, sliced into half-moons; ⅓ cup Kikkoman® Teriyaki Marinade & Sauce; 1 tablespoon Kikkoman® Sesame Oil; 1 tablespoon water; 1 teaspoon cornstarch; 1 tablespoon green onions, sliced, for garnish; 1 teaspoon toasted sesame seeds, for garnish; Cooked rice or noodles, for serving

Yield

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

kikkoman products used:

Teriyaki Marinade & Sauce Sesame Oil (Non-GMO)

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About this recipe

If you’ve ever wondered how to stir fry vegetables without overcooking them into mush or drowning them in sauce—this is the quick and easy recipe for you. This colorful medley of crisp-tender veggies gets tossed in a glossy, savory-sweet blend of Kikkoman® Teriyaki Marinade & Sauce with just the right hint of Kikkoman® Sesame Oil. It’s quick, endlessly flexible, and weeknight-friendly. Serve it over rice, noodles, or eat it straight out of the wok.

Tips & Tricks

Sauce timing matters: Add the teriyaki sauce after the veggies are nearly done cooking, so it coats without over-reducing.
Make it your own: Not a fan of mushrooms? Sub in baby corn, green beans, or any of your other favorite veggies.
Leftovers? Toss them into a wrap or serve cold with quinoa for a lunch upgrade.

ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 small yellow onion, sliced
1 red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 cup shiitake mushrooms, stems removed
1 small zucchini, sliced into half-moons
⅓ cup Kikkoman® Teriyaki Marinade & Sauce
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon green onions, sliced, for garnish
1 teaspoon toasted sesame seeds, for garnish
Cooked rice or noodles, for serving

directions

Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger. Cook 30 seconds. Add onion and bell pepper. Stir-fry until they begin to soften, about 3 minutes.
Add broccoli, snap peas, mushrooms and zucchini. Continue cooking until vegetables are just tender, about 5 minutes longer.
Pour in teriyaki sauce and sesame oil. Toss to coat the vegetables evenly.
In a small bowl, mix water and cornstarch to form a slurry. Add to the pan and stir until the sauce thickens slightly and coats the vegetables, about 2 minutes.
Remove from heat. Garnish with sliced green onions and sesame seeds.
Serve hot over rice or noodles.

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