Teriyaki Stir Fry Recipe

Cook rice

Rinse 1.5 cups long-grain white rice under cold water until water runs clear. Combine rinsed rice with 3 cups water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Prep vegetables

While rice cooks, core and slice the red and yellow bell peppers into 1/2-inch strips. Peel and cut the onion into 1/2-inch slices. Wipe mushrooms clean, remove stems and slice caps into 1/2-inch strips. Trim the woody ends from 8 asparagus stalks and cut remaining stalks on a 45-degree bias into 2-inch pieces. Thinly slice 2 green onions on the bias, mince 3 garlic cloves, and grate or finely mince 1 tablespoon fresh ginger.

Make sauce

In a small saucepan combine 1 cup low-sodium soy sauce, 1 cup water, 2 tablespoons mirin, 2 tablespoons brown sugar, 1 tablespoon rice vinegar and 1 teaspoon sesame oil. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 2 minutes to meld flavors.

Thicken sauce

Whisk 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Remove sauce from heat and slowly whisk in the slurry, then return to low heat and simmer 1 minute until slightly thickened. Stir in 1/4 teaspoon red pepper flakes for a touch of heat. Taste and adjust sweetness or salt (add up to 1 teaspoon more brown sugar or a splash more rice vinegar) as desired. Keep warm.

Heat pan

Heat a large wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Cook onions and peppers

Add sliced onion and bell pepper strips to the hot pan. Stir-fry 3–4 minutes until edges begin to soften and onions are translucent. Season lightly with a pinch of salt.

Add mushrooms and asparagus

Push the peppers and onions to the side, add the remaining 1 tablespoon vegetable oil if needed and add sliced portobello mushrooms. Stir-fry 2 minutes until they release juices. Add asparagus pieces and minced garlic and grated ginger; stir-fry another 2–3 minutes until asparagus is bright green and tender-crisp.

Combine with sauce

Pour the warmed teriyaki sauce over the vegetables. Toss continuously to coat and cook 1–2 minutes until sauce is glossy and slightly reduced. If sauce becomes too thick, add up to 2 tablespoons warm water to loosen.

Finish

Turn off heat and stir in thinly sliced green onions and 1 tablespoon toasted sesame seeds (optional). Drizzle with an extra 1/2 teaspoon sesame oil if desired for aroma. Taste and adjust seasoning.

Spoon cooked white rice onto plates or a serving platter and top with the teriyaki vegetable stir-fry. Serve immediately. Leftovers keep in an airtight container in the fridge up to 3 days; reheat gently on the stovetop or in a microwave, adding a splash of water to loosen sauce.