Easy Vegetable Teriyaki Stir Fry
Ingredients
The stir fry
-
1
tbsp
extra virgin olive oil or sesame oil
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
1
tbsp
minced ginger
-
2
cups
shredded carrots
-
1
cup
sliced bell pepper
-
1
large head
broccoli, chopped into florets
-
1 ½
cups
sugar snap peas
-
2
cups
cooked brown rice or quinoa
-
½
cup
roasted salted cashews
-
1
cup
edamame
-
to taste
sliced green onions (optional for garnish)
The teriyaki sauce
-
1
(8oz) can
pineapple chunks in pineapple juice, not drained
-
¼
cup
reduced-sodium soy sauce
-
2
tbsp
maple syrup or honey
-
1
tbsp
seasoned rice vinegar
-
1
tbsp
chia seeds (optional, for thickness)
-
2
tsp
sriracha
Instructions
- Heat oil in a large skillet or dutch oven over medium heat and sauté onion for 5 minutes.
- Add garlic and ginger, cooking for another 3 minutes.
- Add carrots, bell pepper, broccoli, and snap peas, sautéing for 5-7 minutes until tender.
- Stir in cooked brown rice, cashews, and edamame until heated through.
- Blend the teriyaki sauce ingredients until smooth and set aside.
- Pour the sauce over the stir fry and stir to combine, seasoning with salt and pepper to taste.
- Garnish with chopped green onions and extra cashews before serving.
Nutrition Facts (estimated)
Servings
5
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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