Veggie Teriyaki Stir Fry
This easy teriyaki veggie stir fry is a fast, flexible, 30-minute meal made with a mix of fresh vegetables and your favorite homemade or store-bought teriyaki sauce. Customize it with your protein of choice—chicken, shrimp, tofu, or edamame—for a satisfying, healthy dinner that fits your lifestyle. Perfect over jasmine rice, brown rice, or cauliflower rice, and delicious with a drizzle of yum yum sauce!
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
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS:
- 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
Serving: 1.5cupsCalories: 170kcalCarbohydrates: 15gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 802mgPotassium: 492mgFiber: 3gSugar: 11gVitamin A: 2878IUVitamin C: 69mgCalcium: 59mgIron: 2mg
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