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Teriyaki Vegetable Stir Fry

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  Teriyaki sauce/Soy sauce 2 Tablespoon
  Rice vinegar 1 Tablespoon
  Brown sugar 2 Teaspoon
  Cornstarch 1 Teaspoon
  Garlic clove 1 Large, minced
  Vegetable oil 1 Tablespoon
  Small cauliflower broccoli/Broccoli florets 2 Cup (32 tbs)
  Red bell pepper 1 , cut into 2 inch / 5 centimeter strips
  Zucchini 2 Small, halved

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.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 430 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 215.1 mg9%

Total Carbohydrates 58 g19.4%

Dietary Fiber 17.4 g69.5%

Sugars 26.2 g

Protein 16 g32.8%

Vitamin A 260.6% Vitamin C 977%

Calcium 28.6% Iron 9.3%

*Based on a 2000 Calorie diet

Teriyaki Vegetable Stir Fry Recipe