Teriyaki Vegetable Stir-Fry

Teriyaki Vegetable Stir-Fry

This is a kitchen sink template for all kinds of veggie stir-fry creations.  Feel free to swap out the veggies for whatever is in season.  You can also bulk this up with diced chicken breasts or tofu for a little extra protein. 


  • 1 cup carrots, peeled and julienned
  • 1½ cups shiitake mushrooms, stems discarded, tops sliced 
  • 2 cups bok choy, chopped 
  • 3 cups kohlrabi, cabbage, or broccolini, sliced (if using kohlrabi, chop the leaves and add them in with the bulbs)
  • 3 cloves garlic (or 4-5 garlic scapes) finely chopped
  • 1 tsp ginger, grated
  • 2-3 tbsp sesame oil
  • ¾-1 cup Teriyaki Sauce
  • Salt, to taste


  1. Heat the sesame oil in a wok or wide skillet over medium heat.  Add the garlic and the ginger and cook for about 30 seconds, or until aromatic.  
  2. Add the carrots to the pan and cook until just starting to soften, about 5 minutes.  Add the shiitakes, bok choy, and the kohlrabi to the pan and continue to stir-fry until everything is just tender, about 7-10 minutes more.  
  3. Add the teriyaki sauce to the pan and toss to coat.  Season with salt, if desired. Serve hot with fresh rice or noodles. 
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