Teriyaki Vegetable Stir Fry With Rice Recipes

ULTIMATE VEGETABLE TERIYAKI STIR-FRY

Steps:

• Using a blender or immersion blender, puree all the ingredients for the sauce.
• In a sauté pan over high heat, add 2-3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes.
• Remove the cover, return heat to high, and add the zucchini. Toss through to let sear slightly.
• Then add remaining 2-3 teaspoons water, broccoli, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, just until broccoli turns bright green (the veggies will continue to cook in sauce, so do not overcook).
• Add the teriyaki sauce to the vegetable mixture, and tofu or tempeh, if using. Toss to coat, and let the sauce come to a slow boil over medium-high heat.
• Once the sauce has reached a slow boil and thickened, add the cashews and toss to combine.
• Remove the pan from the heat and serve immediately over brown rice, quinoa, or soba noodles.

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
• Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
• Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
• Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY

Steps:

• Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
• In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
• In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
• Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
• Enjoy!

TERIYAKI CHICKEN & RICE STIR-FRY

Steps:

• Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
• Stir-fry chicken in wok or skillet with oil until no longer pink.
• Add mushrooms and vegetables, stir-fry 5 more minutes.
• Serve over rice.

TERIYAKI VEGETABLES STIR-FRY

Steps:

• In large pan add and stir-fry the first 8 ingredient in order for 6 minutes
• Add water and leave for 2 minutes .
• Add cabbage and stir-fry for 6 minutes until tender.
• Add the teriyaki sauce and salt and pepper. Stir for another 1 minutes
• Your side dish is ready . enjoy.