Teriyaki Vegetable Stir Fry

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  • Gluten Free Recipe

Serves: 5-6
Prep Time: 5 minutes
Cook Time: 10 minutes

TIPS:

  • Cauliflower florets, shredded cabbage or a bag of frozen mixed stir fry vegetables can also be substituted.
  • For vegetarian protein, pan fry squares of firm tofu and add to the stir fry just before serving.
  • Fancy some meat? Diced boneless chicken makes a nice addition to this stir fry. Season with salt and pepper and brown all over in the wok before adding the veggies.
  • Kids can lend a helping hand by sprinkling the sesame seeds over the cooked meal!

INGREDIENTS

  • 1 Tbsp peanut (or any vegetable) oil
  • 1 large head broccoli, cut into florets 
  • 2 carrots, diced
  • 2 red capsicums, sliced into strips 
  • 1 large brown onion, finely sliced
  • 400g can baby corn cuts (or whole corn kernels), drained 
  • 500g jar Barker’s NZ Honey Teriyaki with Sake Meal Sauce
  • rice or noodles, to serve
  • 1 Tbsp toasted sesame seeds, to garnish

METHOD

  1. Heat oil in a large wok or frying pan on high. Stir fry broccoli and carrots for 2 minutes.
  2. Add capsicum, onion and corn and stir fry for a further 3-4 minutes, until veggies are just tender.
  3. Pour in Barker’s NZ Honey Teriyaki with Sake Meal Sauce and simmer rapidly for 2 minutes.
  4. Serve stir fry on rice or noodles and sprinkle with sesame seeds.
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