Winter Vegetable Teriyaki Stir-Fry
This quick and easy winter vegetable teriyaki stir-fry makes for an awesome weeknight dinner! Packed with broccoli, brussels sprouts, cashews and a delicious homemade sauce, it’s healthier than take-out. Dairy free, gluten free and vegetarian with vegan option.
I have a slight problem with stir-fries. And by problem, I mean that I am a tad embarrassed to admit just how often they appear on our table during the workweek.
When in doubt? Stir-fry it up. Quick, easy, healthier than take-out. You just can’t go wrong.
So one would think that with the amount that I make them, there would be more of such recipes on this site. No dice. Therefore we are fixing this today with a winter vegetable teriyaki stir-fry.
Which includes a sweet yet savory sauce made with pineapple juice that I just want to drink straight from the bowl.
Now, for the veggies today we are using broccoli and brussels sprouts. Both gorgeously green. And both some of my very favorites. Especially when covered in the aforementioned sauce.
The whole meal comes together rather quickly, in just a touch over 30 minutes. There’s some chopping of the vegetables, some mixing up of the sauce and then some sautéing in a skillet.
Badda bing, badda boom, dinner is served.
Tips & Tricks For This Winter Stir-Fry
- You can serve the stir-fry with whatever you like. Brown rice, quinoa, whatever floats your boat.
- I personally have been completely smitten with this super grains blend that I found at Whole Foods – it’s made up of quinoa, millet and buckwheat and goes fantastic here (not sponsored, just love it – it’s from their 365 brand).
- You could also use chicken instead of the chickpeas. If the chicken is already cooked, just stir in when you would the chickpeas. If not, cook it in the skillet first, remove and then stir back in along with the cashews and sauce. Easy peasy.
- If you like your stir-fries particularly sauce-y, you may want to make a little extra sauce. But, we think the amounts listed below are justttt right. Sauce-y but not over the top.
So please tell me. Do you love stir-fry as much as I do? Yes? Yes? Anyone?
Additional Stir-Fry Recipes You Might Enjoy:
- Garlic Ginger Summer Veggie Stir-Fry
- Orange Chickpea and Broccoli Stir-Fry
- Peanut Ginger Vegetable Stir-Fry
- Bell Pepper, Snap Pea and Zucchini Stir-Fry
- Kung Pao Tofu
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
*To keep this vegan - use pure maple syrup instead of the honey. I encourage you to stick with a nonstick skillet for this recipe. It will still work in a regular skillet, but the skillet will get a bit dry (so you’ll likely need to add in more olive oil during the cooking process).
For the sauce:
For the stir-fry:
For the sauce:
For the stir-fry:
Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 735mgCarbohydrates: 40gFiber: 10gSugar: 13gProtein: 13g
*To keep this vegan - use pure maple syrup instead of the honey.
I encourage you to stick with a nonstick skillet for this recipe. It will still work in a regular skillet, but the skillet will get a bit dry (so you’ll likely need to add in more olive oil during the cooking process).