Saucy and fast, this vegetable stir fry comes together in less than 20 minutes on the stovetop in a single pan with a sweet and savory teriyaki sauce. Enjoy it as-is, or add crispy tofu, chicken, or beef.
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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Notes
Tamari: This can be purchased with or without gluten so be sure to read the label if you are gluten-free. Shoyu makes a great substitute for tamari (but it does contain gluten).Coconut Sugar: This palm sugar has a great flavor and compliments Asian cuisine. If you can't use coconut sugar, I recommend either brown sugar or brown rice syrup.Chicken Option: To add uncooked chicken, I recommend dicing it and adding before the vegetables. Cook it for about 5 minutes, then add the vegetables and make the sauce.