Save to Pinterest Veggie Stir-Fry with Teriyaki Sauce is the perfect quick fix when you want something bright healthy and flavorful. I lean on this speedy one-pan dish for busy weeknights and anytime I need to use up fridge veggies. The fresh combination of crisp veggies and a glossy homemade teriyaki makes this dish feel special but it comes together in just minutes.
When I first made this stir-fry I only had tired broccoli and a sad bell pepper in the crisper but it turned out so good my partner begged for seconds. Now it is on rotation whenever we need a fuss-free meal.
Ingredients
- Bell pepper: sliced adds natural sweetness and great color look for peppers with shiny firm skin
- Broccoli florets: provide crunch and earthy flavor choose small tight clusters for freshness
- Carrot: julienned brings brightness and gentle sweetness aim for carrots that feel heavy and smooth
- Garlic: minced punches up the aroma use fresh for the best kick not jarred
- Soy sauce: the salty backbone of the teriyaki opt for reduced sodium if you watch salt
- Honey: balances the salt and acid with gentle sweetness local honey tastes best
- Rice vinegar: adds bright tang use unseasoned if possible
- Sesame oil: deepens the flavor a little goes a long way so look for pure toasted sesame oil
- Olive oil: for cooking is used to sauté and can be swapped for whatever oil you like
Instructions
- Prep and Chop:
- Slice bell pepper into strips cut broccoli into small florets julienne carrot and mince garlic. Prepping everything before you start cooking makes the process smooth and keeps the veggies crisp.
- Sauté the Vegetables:
- Heat a splash of olive oil in a large skillet or wok over medium high. Add garlic first and let it sizzle for about thirty seconds just until fragrant. Toss in all your veggies and stir constantly for three to four minutes. The goal is bright colors and veggies that are still crisp at the center.
- Make and Add the Sauce:
- While veggies cook whisk soy sauce honey rice vinegar and sesame oil together in a small bowl. Pour this over the sizzling veggies. It will bubble and glaze everything in the pan.
- Finish and Serve:
- Let the vegetables and sauce cook together for another two minutes just until glossy and uplifted by the sauce. Take off the heat and taste for seasoning. Serve hot over steamed rice quinoa or noodles.
Save to Pinterest I always look forward to the sweet salty layer the honey and soy sauce give this dish. The first time I let my niece stir the sauce in she giggled at the bubbling sound and now she asks for stir fry night whenever she comes over.
Storage Tips
Refrigerate leftovers in an airtight container up to three days. The veggies soften slightly in the fridge but the flavor deepens. I recommend reheating gently in a pan with a splash of water so the stir-fry does not dry out.
Ingredient Substitutions
No broccoli try snap peas or green beans. You can sub maple syrup or brown sugar for honey and tamari for soy sauce to keep it gluten free. Almost any veggie works here so use what is in your fridge.
Serving Suggestions
I love to serve this on a mound of fluffy jasmine rice or pile it atop noodles for more texture. Sprinkle with sesame seeds or chopped scallions for extra crunch. Add tofu or tempeh for more protein or serve alongside grilled chicken for a heartier meal.
Cultural and Historical Context
Stir-frying vegetables with a salty sweet sauce has roots in several Asian cuisines. Homemade teriyaki is inspired by traditional Japanese glaze but the veggie mix here is more Chinese-style. The method honors home cooks everywhere by turning simple ingredients into something bright and celebratory.
Seasonal Adaptations
Use summer squash or snow peas when they are in season Sub in mushrooms or bok choy anytime you want more umami Add chili flakes in winter for gentle heat
Success Stories
Friends have shared that this is their go-to for quick weeknight meals. It is my secret weapon after long days and always manages to impress guests even when I make it last minute. My younger brother started packing leftovers for lunch because he loves the homemade sauce.
Freezer Meal Conversion
You can prep and freeze the chopped veggies and sauce separately then stir fry straight from the freezer for a meal in under ten minutes. The veggies stay crisp since they do not steam too long and the sauce is just as good thawed.
Save to Pinterest This veggie stir-fry delivers bright flavors with little effort and is endlessly adaptable—make it once and it will be a staple weeknight dinner. Enjoy the crisp veggies and fresh sauce in every bite.
Common Recipe Questions
- → What vegetables work best in this stir-fry?
Use a mix of bell peppers, broccoli, and carrots, but you can also add snow peas, snap peas, or mushrooms based on preference.
- → How can I make this dish gluten-free?
Substitute gluten-free soy sauce or tamari for regular soy sauce to make the meal gluten-free.
- → Can I add a protein to this stir-fry?
Yes, tofu, tempeh, or thinly sliced chicken or beef pair well and can be cooked with the vegetables or added at the end.
- → How do I keep the vegetables crisp?
Stir-fry on high heat and avoid overcooking the vegetables to maintain their crunch and color.
- → Is the homemade teriyaki sauce sweet or savory?
The sauce balances sweet honey with savory soy sauce and tangy rice vinegar for a nuanced flavor.