Veggie Stir Fry with Homemade Teriyaki Sauce

Name: Veggie Stir Fry with Homemade Teriyaki Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 grams Rice; 2 Red Peppers; 1 Zucchini; 500 grams Brown Mushroom; 1 Onion; 60 milliliters Soy Sauce; 60 milliliters Water; 2 tablespoons Brown Sugar; 1 tablespoon Honey; 1 Ginger; 1 clove Garlic; 1 teaspoon Cornstarch; 2 teaspoons Cold Water; 2 tablespoons Cooking Oil

30 min·107 Views

Flora Petrova

352 Recipes

A fast and flavorful stir fry using leftover rice and fresh vegetables, coated in a simple homemade teriyaki sauce. Perfect for a weeknight meal!

Allergens

Lactose-Free

2,046kcal

3 Portions · 1,536 g

Protein

62 g

Carbohydrates

398 g

Fat

17 g

Fiber

32 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

3

g

Rice400 grams
Red Peppers2
Zucchini1
Brown Mushroom500 grams
Onion1
Soy Sauce60 milliliters
Water60 milliliters
Brown Sugar2 tablespoons
Honey1 tablespoon
Ginger1
Garlic1 clove
Cornstarch1 teaspoon
Cold Water2 teaspoons
Cooking Oil2 tablespoons

Prepare the Ingredients

1
Dice the onion, slice the red peppers and zucchini into bite-sized pieces, and quarter or slice the brown mushrooms depending on their size.
2
Mince the ginger and garlic cloves.

Make the Homemade Teriyaki Sauce

3
In a small saucepan, combine the soy sauce, 60 ml water, brown sugar, honey, minced ginger, and minced garlic.
4
Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer.
5
In a tiny bowl, whisk together the cornstarch and 2 teaspoons cold water to create a slurry.
6
Pour the cornstarch slurry into the simmering sauce while stirring constantly. The sauce will thicken quickly.
7
Remove the sauce from the heat and set aside.

Cook the Stir Fry

8
Heat the cooking oil in a large wok or frying pan over high heat.
9
Add the diced onion and stir fry for 1-2 minutes until slightly softened.
2 min
10
Add the sliced red peppers and zucchini. Stir fry for 3-4 minutes until they start to soften but are still crisp.
4 min
11
Add the brown mushrooms and continue to stir fry for another 3-5 minutes until they have released their liquid and started to brown.
5 min
12
Add the leftover rice to the pan. Break up any clumps and stir fry for 1-2 minutes to heat it through.
2 min
13
Pour the prepared teriyaki sauce over the vegetables and rice. Stir well to coat everything evenly.
14
Cook for another 1-2 minutes, allowing the sauce to heat through and coat the ingredients.
2 min
15
Serve your delicious Veggies Stir Fry with Homemade Teriyaki Sauce hot. Enjoy this quick and tasty meal!