Ingredients
Scale
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup water
- 3 tablespoons brown sugar (packed) (or honey/maple syrup)
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
For the Vegetables:
- 1 tablespoon sesame oil (toasted, for flavor)
- 1 tablespoon avocado oil or other high heat cooking oil
- 1 medium head of broccoli, cut into bite-sized florets (about 3 cups)
- 2 medium carrots, thinly sliced on the diagonal
- 1 red bell pepper, cored, seeded, and sliced into strips
- 1 yellow bell pepper, cored, seeded, and sliced into strips
- 1 medium red onion, cut into wedges
- 8 oz cremini or shiitake mushrooms, sliced
- 1 cup snap peas or snow peas
- Optional Garnish: Toasted sesame seeds, chopped scallions (green parts)
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger until the sugar is mostly dissolved. Set aside. In a separate tiny bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Set this aside as well.
- Prep the Vegetables: Ensure all your vegetables are washed, dried, and chopped as described in the ingredients list. Having everything ready (“mise en place”) is crucial for a successful stir-fry.
- Heat the Pan: Place a large skillet, wok, or cast-iron pan over medium-high heat. Allow it to get properly hot – a drop of water should evaporate almost instantly.
- Sauté Aromatics (Optional but Flavorful Start): If you like an extra layer of flavor, you can briefly sauté a bit more minced garlic and ginger in the cooking oil for 30 seconds before adding vegetables, but since they are in the sauce, this is optional.
- Stir-Fry Harder Vegetables: Add the avocado oil (or other high-heat oil) to the hot pan. Once shimmering, add the broccoli florets and carrots. Stir-fry for 3-4 minutes, tossing frequently, until they begin to soften but are still crisp-tender.
- Add Softer Vegetables: Add the red onion, bell peppers, and mushrooms to the pan. Continue to stir-fry for another 3-4 minutes, until the peppers are slightly softened and the mushrooms have released some of their liquid and started to brown.
- Incorporate Delicate Greens: Add the snap peas or snow peas to the pan. Stir-fry for 1-2 minutes more. You want them to turn bright green and tender-crisp, but not overcooked.
- Make a Well and Add Sauce: Push the vegetables to the sides of the pan, creating a well in the center. Pour the prepared teriyaki sauce mixture (NOT the cornstarch slurry yet) into the well. Bring it to a simmer, allowing it to bubble for about 30 seconds to a minute to cook out the raw taste of the garlic and ginger slightly.
- Thicken the Sauce: Give the cornstarch slurry a quick re-whisk (as cornstarch settles) and pour it into the simmering sauce in the center of the pan. Whisk continuously as you pour it in. The sauce will begin to thicken and become glossy almost immediately.
- Coat the Vegetables: Stir the vegetables from the sides of the pan into the thickened teriyaki sauce, ensuring everything is well-coated. Let it cook for another minute, allowing the sauce to cling to every nook and cranny.
- Final Touch: Remove from heat. Stir in the 1 tablespoon of toasted sesame oil for that characteristic nutty aroma and flavor.
- Serve: Garnish with toasted sesame seeds and chopped scallions, if desired. Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 200-250