Food · Vegan

Vegetable Stir-Fry with Easy Teriyaki Sauce

20160127_115111-1I have made many variations of this dish (the most decadent involving deep fried tofu, breaded in corn starch which gets amazingly crispy), but the heart of this recipe is simple and satisfying. A homemadeΒ sauce really elevates the fresh flavors of garlic and ginger, and it is packed full of vegetables and protein.

Sauce20160127_113018-1-1 (1)

πŸ› 1 tspΒ coconut oil (or other oil)

πŸ›Β 1 tbsp finely chopped garlic

πŸ›Β 1 tbsp grated (and peeled) ginger root

πŸ›Β Β½ cup less sodium soy sauce

πŸ›Β Β½ cup water

πŸ›Β 1 tbsp corn starch

In a sauce pot over medium heat melt coconut oil and add garlic and ginger and cook for 2-3 minutes or until fragrant. Add soy sauce, dissolve the corn starch into theΒ water separately, and then add to pot. Bring to a rolling boil, lower heat, and boil for 10-15 minutes or until thickened. Let cool. (Note: if you like heat you can add hot sauce or pepper).


πŸ› 1 tbsp coconut oil

πŸ› 1/2 cup chopped red onion

πŸ›Β 1 1/2 cup broccoli florets

πŸ› 1 cup sliced carrotsΒ 20160127_111910

πŸ› 1 cup sliced mushrooms

πŸ›Β 1 cup chopped yellow pepper

πŸ›Β 1Β cup edamame (cooked and shelled)

πŸ› 1 cup quinoa

πŸ› 2 cups water

πŸ› fresh cilantro


Bring quinoa and water to boil in a medium saucepan over medium heat. Reduce heat to low, cover and simmer for 15-20 minutes or until water is absorbed.

Meanwhile, in a large skillet over medium heat melt oil and add onion, broccoli, carrots, and peppers. Cook for 5-6 minutes before adding the mushrooms and edamame. Cook for 4-5 more minutes, then stir inΒ sauce.


Plate over prepared quinoa with fresh cilantro.





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