This teriyaki veggie stir fry is the ultimate quick-and-easy weeknight dinner—loaded with colorful veggies, tossed in a rich, flavorful sauce, and ready in minutes. Whether you're craving something plant-forward, flexitarian-friendly, or just need a delicious way to use up what's in the fridge, this recipe checks every box. Bonus: it’s naturally vegan, gluten-free, and totally customizable for your lifestyle.
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The backstory.
It all started with an overflowing veggie bin—one of those weeks where I may have been a little too enthusiastic at the produce section. I’d just finished whipping up a batch of my homemade teriyaki sauce (and a little yum yum sauce on the side) for another recipe when inspiration struck: why not toss all these colorful leftovers into a quick stir fry? These teriyaki stir-fry veggies came together fast, tasted amazing, and turned out to be the perfect clean-out-the-fridge meal.
And because I always like to keep things flexible, I’ve included a protein add-in so you can customize it to suit your own dietary needs—whether you're plant-based, flexitarian, or somewhere in between.
xoxo Kori
It's a must-make.
This teriyaki vegetable stir fry delivers—quick to make, easy to customize, and guaranteed to satisfy.
- Comes together quickly - this is the perfect busy weeknight meal when you want something homemade but don't have a lot of time to cook.
- Endlessly customizable- you can use whatever veggies you have on hand or proteins—no special grocery store run needed!
- Bold and balanced flavors - the best sweet and savory homemade teriyaki sauce coats every bite beautifully.
- Diet friendly - including vegan, gluten-free, and flexitarian lifestyles, thanks to simple and easy swaps for anyone.
This quick and colorful stir fry is your go-to 30-minute meal for turning veggie drawer chaos into weeknight magic!
Let’s talk texture and flavor.
The first bite hits you with the umami-rich depth of teriyaki, followed by the satisfying crunch of sautéed broccoli, snap peas, and bell pepper. You get pops of sweetness from carrots and red cabbage, the buttery richness of mushrooms and zucchini, and a gentle heat from red pepper flakes. It's warm, saucy, and oh-so-satisfying—everything a great vegetable teriyaki stir should be.
What you'll need.
Here’s what you’ll need to make this must-try teriyaki vegetable stir fry:
- Olive oil: used to saute your vegetables (and added protein if using). Swap for avocado oil or any other neutral oil.
- Teriyaki sauce: try making my easy gluten-free and sugar-free recipe! You can also go easy and use your favorite store-bought sauce.
- Vegetables: broccoli, mushrooms, zucchini, carrots, sweet bell pepper, cabbage, edamame. You can use up to 8 cups total of any mix-and-match veggies you have on hand.
- Seasonings: red pepper flakes.
- Herbs: Green onions.
- Garnish: sesame seeds and extra homemade teriyaki sauce.
Customize it your way.
Customize this teriyaki veggie stir fry to fit your mood, your fridge, or your dietary needs—it’s all about flexibility and flavor.
- Add protein! You can add crispy tofu to keep this recipe plant-based. However, any protein works great in this recipe! I have added chicken, steak, shrimp, or whatever I have on hand. Make sure you cook your protein first, then remove and keep warm to add back in at the end.
- Toss in more veggies - you can use leftover veggies, fresh vegetables, or frozen veggies like green beans, snap peas, canned baby corn, or even water chestnuts for extra texture and classic stir-fry vibes.
- Stir in a spoonful of yum yum sauce at the end to make it more creamy and indulgent.
- When serving, you can serve over rice or try using noodles instead for a teriyaki noodle bowl instead of a rice base.
- Add toasted sesame oil to your stir-fry sauce for a little extra nutty flavor.
Flexible dietary swaps.
Want to make it your way? Here are some smart and simple swaps to help tailor this recipe to your needs:
- Low-carb - serve over cauliflower rice instead of regular rice or noodles, or serve on its own as a low-carb meal.
- Gluten free - use tamari or coconut aminos in place of soy sauce to keep this recipe gluten free.
- High protein - add in protein, edamame or tempeh to keep it plant-based- or add in chicken, steak or shrimp if you aren't plant-based—both options are delicious.
- Soy free - use coconut aminos and omit the edamame beans.
- Low sodium - use reduced sodium soy sauce, or coconut aminos, and adjust your salt at the end of cooking to avoid using too much.
If you love quick and flavorful meals like this teriyaki veggie stir fry, don’t miss my other delicious options! Try the savory and satisfying beef and broccoli stir fry for a classic favorite, or mix it up with our low carb shrimp stir fry that’s light, zesty, and perfect for busy nights. Craving something heartier? The pork stir-fry brings bold, umami-rich flavor to your plate in minutes. And for a totally plant-based option, the broccoli and tofu stir fry delivers crispy tofu, vibrant veggies, and a punchy sauce that’ll win over even the meat-lovers. With so many easy, healthy stir fry recipes to choose from, dinner just got a whole lot simpler!
How to make teriyaki stir fry veggies.
This easy vegetable teriyaki comes together fast and makes a killer weeknight dinner. Here's how to make it:
Saute the firm veggies
Add oil to a skillet or wok. Stir fry the broccoli and then the carrots.
Stir fry the rest
Saute the mushrooms, zucchini, and bell pepper. Lastly, add cabbage, edamame, and green onion until done.
Finish
Pour in the teriyaki sauce and stir fry until everything is hot and coated. Garnish and serve.
How to serve it.
This recipe is endlessly versatile. Here are a few of my favorite ways to enjoy it:
- My favorite is served over rice—any kind—white, brown, or cauliflower for a low-carb option.
- Pile into a bowl with stir-fry noodles for a teriyaki noodle bowl.
- Tuck into lettuce wraps for a refreshing, crisp, low-carb twist—so good!
- Pair with a protein for a complete meal, such as grilled/seared tofu, shrimp, chicken, or steak. It's so filling and delicious.
- This recipe is arguably even better the next day—meal prep for the week for a tasty grab-and-go meal.
- Don't forget to garnish with fresh sliced green onion and more teriyaki sauce!
Kori's tips.
- Always cook your firm veggies first! They need the most time to get tender- this will make all your veggies cooked to perfection if cooked in order.
- Don't skip the sesame seeds—they add such a perfect crunch and slightly nutty finish that just makes the dish.
- If using my homemade teriyaki sauce—it's gluten free and sugar free- make a double batch so you can use it all week!
FAQ's
Store leftovers in an airtight container in the fridge for up to 4 days.
Yes! Let it cool completely and store it in a freezer-safe bag or container for up to 2 months. Thaw overnight before reheating.
Microwave: Place in a microwave-safe dish, cover loosely, and heat for 1–2 minutes.
Stovetop: Reheat over medium heat in a nonstick skillet with a splash of water or extra sauce.
Air Fryer: You can reheat in an air fryer at 375°F for 3–5 minutes, but results may vary with saucy dishes.
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📖 The recipe.
Veggie Teriyaki Stir Fry
Ingredients
- 4 tablespoons olive oil
- 2 cups broccoli (cut into 1" florets)
- 1 cup carrots (julienned or sliced)
- 2 cups mushrooms (halved, or quarter if large)
- 1 cup zucchini (½" diced)
- 1 cup sweet bell peppers (red and yellow; ½" diced)
- 1 cup shelled edamame (thawed)
- 1 cup cabbage (thinly sliced)
- ½ cup green onions (sliced 1")
- ½ to 1 cup teriyaki sauce (make my sugar free and gluten free recipe or use a favorite store-bought brand.)
- ½ tablespoon sesame seeds
- Optional protein add-in: 16 ounces of chicken, beef, pork, tofu, or shrimp. (1" cube the chicken, beef, pork, and tofu; for tofu, drain and dry with paper towels; leave the shrimp whole but peel and devein.)
- Optional for serving: cooked white rice, brown rice, or riced cauliflower
Instructions
Optional protein add-in:
- Optional protein add-in: if you want to add in a protein cook it first in the hot oil, then remove and keep warm. (Note: you may need to add more oil in the next step.)
Veggie stir fry:
- Heat oil in a skillet or wok until very hot (but not smoking), add broccoli and stir fry for 3 minutes, stirring frequently.
- Add in the carrots, mushrooms, zucchini, and bell peppers. Saute for 3 minutes, stirring frequently.
- Add cabbage, edamame, and green onion. Saute for 2 minutes. Test veggies for doneness. If needed, continue sauteing until veggies are done to your likeness.
- Add in protein (if that was an option), then pour ½ cup teriyaki sauce over veggies - stir fry for 1 minute. Stir in sesame seeds. Serve over rice with extra sauce on the side. Adjust seasoning to taste.
Kori's Tips
- Protein Add-in: Chicken, beef, shrimp, or tofu all work well in this recipe. Cook the protein first, remove and keep warm. Move on to the vegetables and once those are cooked add the protein back in to warm.
- Cook the tofu until golden brown and crispy on the outside.
- Cook the shrimp until pink.
- Chicken is done at 165 degrees F., Beef 135-145 (medium), and pork 145.
- Extra Protein Boost: Toss in a handful of shelled edamame or cooked beans of choice.
- Veggie Variety: Use up to 8 cups total—mix and match with cauliflower, snap peas, snow peas, shelled edamame, canned baby corn, bell peppers, zucchini, or whatever’s in the crisper drawer.
- Sauce Note: Coconut aminos is naturally sweeter than soy or tamari. Taste and adjust the salt if needed!
- Always cook firm veggies (like carrots, cauliflower, and broccoli) first, then add softer ones (like mushrooms and cabbage) last.
- Adjust any seasoning or spice level to your taste preferences.
- You can whip up my easy homemade teriyaki sauce or grab your favorite store-bought version—just be sure to check the label so it fits your lifestyle and dietary needs.
Nutrition
© 2025 Seeking Good Eats™
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