In my quest to eat more plant based, I found myself having to get more and more acquainted with stir frying. I soon learned that chopping up some vegetables and stirring them around in a pan isn’t hard , but how do you get some flavor in there too?
That led me to quest #2 – finding some good homemade stir fry sauces for vegetables, a project that’s not going along quite as quickly as I had hoped but I’m working on it!
One stir fry sauce I have been using however, is an adaptation of my crockpot beef teriyaki recipe. I got the idea to just mix up the sauce ingredients from that recipe and use them for a stir fry sauce instead. It’s been an easy and tasty DIY stir fry sauce solution and it’s the recipe I’m sharing here today.
My DIY Teriyaki Sauce Ingredients
The base of this teriyaki sauce is soy sauce mixed with some wine. Then some brown sugar, ground ginger, and minced garlic are added in as well as some corn starch for thickening.
I like that this recipe has flexibility too. Here are a few of the ways I’ve used these ingredients:
~ I usually use whatever red wine we have in the house – but I’ve also used white wine
~ I usually use brown sugar as the sweetener – but I’ve also used honey
~ I usually use ground ginger – but I’ve also used grated fresh ginger
~ I usually use jarred minced garlic – but I’ve used a fresh garlic clove, or garlic powder too
~ I used to do the cornstarch and water separately as a slurry – but now I just dump everything together at the beginning and it still comes out good!
So once again, when you make your own there’s plenty of opportunity to be resourceful.
I’ve been using this teriyaki stir fry sauce with about four cups of vegetables in a skillet. This is another way I’ve been resourceful with this recipe. Most of the time I use a 16 bag of frozen broccoli/cauliflower/carrot blend that I’ve thawed. BUT – then I usually look around in my refrigerator for any other vegetables to add in there too. Some mushrooms that won’t be lasting much longer? Add them in! A little bit of a zucchini left? Slice it up and add it in! Half of a green pepper still hanging around? Dice it up and add it in! You get the idea. We’re doing what we want and makin’ our own here. 🙂
Serve Up Your Stir Fry and Enjoy!
We usually eat our teriyaki stir fry vegetables over rice (here’s my favorite way to make brown rice). If you’re in a hurry you can use one of those steamable bags of rice in the microwave and this recipe comes together even faster.
You can then sprinkle on a few cashews, or some sesame seeds, or some Everything Bagel Seasoning, and your DIY teriyaki meal is ready to enjoy!
Here’s the complete recipe:
Teriyaki Stir Fry Sauce with Vegetables
- 1/4 cup Soy Sauce (I prefer low sodium)
- 1/4 cup Wine (I usually use a red wine)
- 1/4 cup Water
- 2 Tbl Brown Sugar
- 1 tsp Ground Ginger
- 1 tsp Minced Garlic
- 1 Tbl Cornstarch
For the Stir Fry:
- 1 16 oz Bag Frozen California Blend Vegetables (thawed & cut a little smaller) Equal to about 4 cups of veggies
- Combine the soy sauce, wine, and water, in a small bowl or in a measuring cup.
- Add the brown sugar and stir until it is dissolved.
- Stir in the ground ginger and the minced garlic.
- Finally, add in the corn starch and stir until it is dissolved.
- Heat up the veggies in a skillet and stir fry them until they are warm and cooked (about 3 to 5 minutes on medium heat). I do not use oil for this step and instead just add a few tablespoons of water in the skillet as needed.
- Add the teriyaki sauce to the warm vegetables in the skillet and stir until the sauce thickens and becomes glossy. This should only take a minute or two.
- Serve the teriyaki vegetables over cooked rice or noodles. Top with chopped cashews, sesame seeds, or Everything Bagel Seasoning if desired.
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