Vegan Ginger Teriyaki Stir Fry

ginger teriyaki stir fry with broccoli snap peas and greens in skillet with wood spoon

4.8 from 5 votes

Vegan ginger teriyaki stir fry is a delicious plant-based dinner or meal prep recipe that is ready in under 30 minutes! Veggies and edamame are cooked up in a sticky sweet and savory vegan teriyaki sauce.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dinner

Cuisine: Japanese

Servings:

Calories: 225kcal

Author: Denise Bustard

Ingredients

1 tablespoon olive oil
4 cups vegetables (broccoli, snap peas & zucchini pictured)
2 cups edamame shelled
1 tablespoon ginger finely chopped
1 clove garlic crushed

Vegan Teriyaki Sauce

3 tablespoons reduced sodium soy sauce (tamari or coconut aminos may be subbed)
5 tablespoons maple syrup
1 teaspoon sesame oil
2 teaspoons corn starch
1/2 teaspoon red pepper flakes (optional)
1 teaspoon sake (optional; mirin, sherry or white wine may be subbed)

Instructions

Shake together all vegan teriyaki sauce ingredients and set aside.
Heat oil over medium heat in a large pan.
Add the vegetables and edamame. Cook for 5-7 minutes, stirring occasionally, until softened (but you still want them to be a bit crisp).
Give the vegan teriyaki sauce a good shake, then pour into the pan. Cook for 1-2 minutes until sauce is thickened and all veggies are coated.
Serve immediately over rice.

Meal Prep Bowls

Portion stir fry out into meal prep containers along with 1/2 cup portions of cooked rice.
Store in the fridge for up to 4 days.
To serve, heat in the microwave until steaming hot.

Notes

nutritional information does not include rice

Nutrition