Ultimate Vegetable Teriyaki Stir Fry Recipes

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ULTIMATE VEGETABLE TERIYAKI STIR-FRY



Ultimate Vegetable Teriyaki Stir-Fry image

Readers tell me often that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.

Provided by Dreena Burton

Categories     Main Dish

Number Of Ingredients 16

1½ Tbsp arrowroot powder
1 Tbsp roughly chopped fresh ginger
3-4 medium cloves garlic, minced
½ cup water
⅓ cup tamari or coconut aminos
3½ Tbsp pure maple syrup
½-1 Tbsp freshly squeezed lemon juice
1 tsp blackstrap molasses
4-6 tsp water, divided
1 cup sliced carrot (in discs or half-moons)
1-2 pinches sea salt
1 cup sliced zucchini or green beans cut into bite-size pieces
4-5 cups broccoli florets
1½ cups red, yellow, or orange bell pepper, cored, seeded, and sliced (1 medium-large)
¾-1 cup cubed baked tofu or marinated tempeh (optional; see note)
½-¾ cup roughly chopped or crushed raw cashews (optional)

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 VEGETABLES STIR-FRY



Teriyaki Vegetables Stir-Fry image

This recipe reminds me with "YAN CAN COOK SHOW". It's an Easy fast and healthy dish for those who enjoy cooking. You can make with your favorite vegetables.

Provided by Abeer0873

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons chopped fresh ginger
3/4 cup red capsicum
1 1/2 cups sliced carrots
15 baby corn
1 1/2 cups cauliflower
2 cups sliced zucchini
1/4 cup water
5 cups chopped cabbage
4 tablespoons teriyaki sauce
salt and pepper

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.

Nutrition Facts : Calories 89.2, Fat 5.3, SaturatedFat 0.8, Sodium 377, Carbohydrate 9.8, Fiber 2.8, Sugar 5.3, Protein 2.4

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

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