Teriyaki Stir Fried Vegetables
We’re always amazed at how quick and easy it is to make an excellent stir-fry at home.
This simple recipe can be made in 15 minutes flat and is so much healthier than take out. The assortment of veggies and their tasty sauce are the perfect complement to any protein. The best part is you can freeze the leftover sauce for a completely different meal.
This dish turns out a little different every time we make it. That’s the beauty of it. You can use an array of vegetables, fresh or frozen, add as much teriyaki sauce as you want and garnish it with whatever toppings you have on hand.
Why homemade teriyaki sauce?
Some condiments we buy bottled and some we make from scratch. When it comes to teriyaki sauce, we had an extremely difficult time finding a bottled version that didn’t contain an array of highly processed ingredients, artificial flavors or dyes. This recipe has no refined sugar or preservatives. You’ll never buy bottled teriyaki sauce again.
If you’d prefer to use fresh veggies over frozen:
Frozen veggies can really minimize prep time, which is why we used them in this recipe. If you prefer to use fresh, follow the directions below and adjust cook time so the vegetables are still crispy but cooked. Our favorite fresh veggie combo for this recipe is 15 ounces of snap peas, 1 & 1/2 cups of matchstick carrots, one 16 ounce bag of frozen broccoli and one head of baby bok choy.
Not only is this dish easy to make, but the teriyaki sauce is also freezer-friendly. While the ingredients are out and the dishes are dirty, why not make more to use throughout the week or to freeze for future meals? Once it’s cooled completely, store it in a mason jar and freeze for up to 3 months. Thaw it out overnight in the refrigerator and serve on veggies, salmon, chicken or baked tofu.
Some of our favorite garnishes:
- Toasted sesame seeds
- Chopped scallions
- Chopped red cabbage
- Crushed red pepper
Some ways to “reinvent” your leftover Teriyaki Stir-Fried Vegetables:
- As a topping: Top a salad, pizza or even put them in a wrap with some chicken. Get creative!
- Quesadilla style! Add leftovers to a tortilla. Top it with a small amount of cheese and a second tortilla. Grill it and garnish with avocado for a great tasting lunch.
- Buddha bowls: Add leftovers in a bowl with a small amount of wilted spinach, protein of choice, sweet potatoes home fries or rice, and avocado.
- Serve it with eggs: We stumbled upon this one by accident and it’s actually become one of our favorites! Make two sunny-side up eggs (per person) and serve them with leftover veggies, topped with a few avocado slices. It’s so simple and hands down one of the best breakfasts EVER!
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Hi beautiFULL, We’re Pam and Kalie
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