For some reason, my dad was always making vegetable teriyaki for dinner, and so it’s taken me a while to reconnect with it because I got kind of burnt out on it as a kid.
So, in revisiting this vegetable stir fry, I can tell you that the homemade sauce has won me over. It’s somehow more natural and real than the teriyaki sauce I remember.
Homemade Teriyaki Sauce
My teriyaki sauce is made with tamari, which has a more natural flavor than the teriyaki or soy sauces you can buy. Many soy sauces contain artificial flavors and colors that end up tasting quite strange to me, so I think this sauce is both tasty and healthy.
To make teriyaki sauce, you want to start by adding some aromatics like garlic and ginger to the vegetables, then layer in savory and sweet flavors; I like the combination of tamari and coconut sugar. While I used unrefined sugars in this recipe, you can easily reduce the amount of sweetener to suit your tastes.
How to Thicken the Sauce
To thicken the sauce and get that nice sheen that we all love, you will use a slurry, which is where you combine cornstarch with a bit of water. After incorporating the slurry, the sauce will thicken just as soon as you simmer it, about 1 minute.
Watch How to Break Down a Head of Broccoli for Your Stir Fry:
I happened to make mine vegetarian, but there’s no reason you couldn’t bulk it up with some chicken, beef, or firm tofu. In fact, I recommend it. To do this, you would crisp or caramelize the protein before adding the vegetables, because you don’t want the vegetables to get mushy.
More Vegetable Recipes You Might Like:
- Roasted Broccoli with Garlic Lemon Sauce
- Healthy Broccoli Cheese Soup
- How to Make Fabulous Broccoli Rice
Easy Vegetable Teriyaki Stir Fry
- 2 tablespoons refined coconut oil
- 1 medium onion sliced
- 1 carrot sliced diagonally
- 1 head broccoli cut into florets
- 1 red bell pepper sliced
- 2 cloves garlic chopped
- 1/4 cup tamari sauce *
- ¾ cup water
- 1 tsp minced fresh ginger or 1/2 teaspoon ginger powder
- 4 tablespoons brown coconut sugar *
- 1 tablespoon honey
- 1 Tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- In a large skillet, warm the coconut oil over medium high heat. When a wisp of smoke rises from the hot oil, add the onion, carrot, broccoli, bell pepper, and garlic at the same time and saute the vegetables for about 3 minutes, stirring frequently.
- Lower the heat to low. Add tamari, 1 cup water, ginger, coconut sugar, and honey to the pan with the vegetables. Toss to combine. Mix cornstarch and ¼ cup cold water in a cup and dissolve.
- Raise heat to medium high. After sauce is simmering, about 2 minutes, add cornstarch and water mixture, stirring well until sauce thickens. Serve over rice.
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