Asian Veggie Stir Fry

Asian Veggie Stir Fry Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 17 minutes


5 garlic cloves, finely minced (1 heaping Tablespoon)

½ red onion, sliced in thin strips

1 – 8 oz. package of mini sweet peppers, cut into thin rings (seeded)

2 carrots, peeled, cut into thin slivers

1 celery stalk, diced

3 broccoli heads, cut into small bite size pieces

1 – 8 oz. can water chestnuts, drained

½ cup Teriyaki sauce (Gluten Free, we used Coconut Secret Coconut Aminos)

2 Tablespoons Tamari (Gluten Free, we used San J Low Sodium)

2 teaspoons cornstarch (Gluten Free, or brand of choice)

2 Tablespoons sesame seeds

Toppings (optional)

Sesame seeds

Sliced green onions

Sriracha sauce


1This recipe comes together fast. It is important to have all your ingredients prepped and ready to go.

2Prep all veggies and set aside.

3In a small bowl, mix ½ cup Teriyaki sauce, 2 Tablespoons Tamari and whisk in 2 teaspoons cornstarch until all the lumps are dissolved. Set aside.

4Place a large skillet on the stovetop and place ¼ cup of water in it. Turn the temperature to high, once the water boils, add the carrots and broccoli, put the lid on the skillet and cook on high for 2 minutes.

5After 2 minutes, add all the remaining veggies including Teriyaki, Tamari, cornstarch mixture, stir until the mixture has thickened, about 3 minutes.

6Remove from heat and add the sesame seeds, and allow to sit for 2 minutes.

7Serve over your favorite rice.

8Top individual servings with sesame seeds, sliced green onions and Sriracha sauce.

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