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Plants Not Plastic

Delicious Teriyaki Stir Fry

This Delicious Teriyaki Stir Fry is a recipe I've been making for years. It's best served fresh when the veggies are still fresh and crispy, but the sauce is SO flavorful and easy to make at home and it's still tasty as leftovers, so it's great for a quick meal mid-week or meal prep!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Main Course
Cuisine: Asian
Calories: 129.3
Ingredients Equipment Method Notes

Ingredients
  

  • ~6-8 cups mixed veggies celery, bell pepper, bean sprouts, zucchini, broccoli, green beans, mushrooms, Bok Choy, pineapple, etc. in whatever combination you prefer; chopped and/or sliced to approximately the same size
  • 1 medium yellow onion diced
Stir Fry Sauce
  • 1 1/4 cups soy sauce sub tamari for gluten free
  • 1 1/4 cups vegetable broth or water
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced or grated
  • 2 tsp sesame seeds
  • 2 tsp vinegar distilled white or rice wine
  • 2 tbsp sugar optional
  • 3 tbsp cornstarch

Equipment

  • knife & cutting board
  • large saute pan

Method
 

  1. In a large sauté pan over medium heat, saute the veggies, starting with the hardest veggies [note#1] and cook for 3-4 minutes.
  2. Next add your medium toughness veggies [note#1] and cook for an additional 2-3 minutes.
  3. Then add your soft veggies [note#1] and cook for an additional 2-4 minutes, until everything has softened slightly but still maintains some of it's firmness and texture.
  4. In the meantime, mix together your sauce by combining all ingredients but the cornstarch, mix well, then make a slurry with the cornstarch and a small bit of water and set both the sauce and slurry aside.
  5. Once the soft veggies have cooked down, add your stir fry sauce and bring everything to a boil over high heat. Add your slurry slowly, mixing constantly to thicken.
  6. Remove from the heat and it's ready to serve over rice.
  7. Enjoy!

Notes

  1.  Hard veggies are going to be things like celery, carrots, broccoli stems, soft veggies will be things like zucchini, mushrooms and bean sprouts, and medium veggies will be anything in between. How long you cook each round of veggies is really up to you, just think of how soft or firm you want all the veggies to be, use your best judgement and don't worry about it too much!