Stir together this quick and easy sauce for a homemade way to add flavor to your stir fry skillet meal.
Course: Main Course
Cuisine: Asian, Plant-Based
Keyword: Sauce, Teriyaki, Vegetables
1/4cupSoy Sauce (I prefer low sodium)
1/4 cupWine (I usually use a red wine)
For the Stir Fry:
116 oz BagFrozen 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.
A 16 oz bag of frozen vegetables is handy for this recipe but you can also use fresh vegetables or a mixture of frozen and fresh. I thaw any frozen vegetables in a bowl of hot water, then drain the water, and chop the veggies smaller if needed before beginning to stir fry.