Teriyaki Vegetable Stir Fry Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 tbsp teriyaki sauce or soya sauce | ||
| Rice vinegar | 1 Tablespoon | |
| Brown sugar | 2 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| 1 large clove garlic, minced | ||
| Vegetable oil | 1 Tablespoon | |
| 2 cups small cauliflower florets or broccoli florets | ||
| Red bell pepper | 1 To taste, cut into strips | |
| Zucchini | 2 Small, halved | |
Directions
1. In a glass measuring cup, combine teriyaki sauce with 2 tbsp (25 mL) water. Stir in vinegar, brown sugar, cornstarch and garlic; set aside.
2. In a wok or large nonstick skillet, heat oil over high heat. Add cauliflower and cook, stirring, for 1 minute. Add red pepper and zucchini; cook, stirring, for 2 minutes. Reduce heat to medium. Add teriyaki sauce mixture; cook, stirring, until sauce is slightly thickened. Cover and cook for 1 minute or until vegetables are tender-crisp.
2. In a wok or large nonstick skillet, heat oil over high heat. Add cauliflower and cook, stirring, for 1 minute. Add red pepper and zucchini; cook, stirring, for 2 minutes. Reduce heat to medium. Add teriyaki sauce mixture; cook, stirring, until sauce is slightly thickened. Cover and cook for 1 minute or until vegetables are tender-crisp.
Chef
