Ingredients
Teriyaki Sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/4 cup low sodium soy sauce
- 2 tablespoons mirin or rice vinegar
- 3 tablespoons light brown sugar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
Vegetables
- 1 head broccoli, chopped
- 2 large carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snow peas
Toppings
- 2 tablespoons sesame seeds
- 1/2 cup green onion, chopped
Other
- 1 tablespoon olive oil
Instructions
- Prepare the Teriyaki Sauce: In a bowl, whisk together 1 tablespoon cornstarch and 1/2 cup water until smooth and free of clumps. Add 1/4 cup low sodium soy sauce, 2 tablespoons mirin or rice vinegar, 3 tablespoons light brown sugar, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves. Whisk again to combine and set aside.
- Heat the Skillet: Preheat a large skillet over medium-low heat and add 1 tablespoon olive oil to coat the surface evenly.
- Cook the Vegetables: Add chopped broccoli, thinly sliced carrots, sliced red bell pepper, and snow peas to the skillet. Cover with a lid and let the vegetables steam for a few minutes until they become tender but still crisp.
- Add the Sauce: Pour the prepared teriyaki sauce over the vegetables and stir to coat everything evenly. Continue cooking for another 5 minutes or until the sauce thickens and the vegetables are fully cooked but maintain some texture.
- Finish and Serve: Remove from heat and top the stir fry with 2 tablespoons sesame seeds and 1/2 cup chopped green onions. Serve immediately, ideally with a bowl of steamed rice.
Notes
- Use low sodium soy sauce to control sodium levels.
- You can substitute mirin with rice vinegar if unavailable.
- Adjust sugar quantity according to sweetness preference.
- Do not overcook the vegetables to preserve their nutrients and crunch.
- For added protein, consider adding tofu or chicken strips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
