Rinse all vegetables under cold water. Peel the carrots and cut them on the diagonal into 1/4-inch thick slices. Trim the ends of the green beans and cut to 1-1.5 inch lengths. Core and seed the red bell pepper, then slice into 1/2-inch strips. Cut the zucchini into 1/4-inch half moons.

Mince aromatics

Peel and mince 2 garlic cloves. Peel and finely grate about 1 teaspoon fresh ginger. Slice green onions thinly on the bias for garnish (reserve white and green parts separately if desired).

Make teriyaki mixture

In a small bowl, whisk together 3 tablespoons teriyaki sauce, 1 tablespoon low-sodium soy sauce, 2 tablespoons water, and 1 teaspoon brown sugar until sugar dissolves. In a separate tiny bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry; set both aside.

Cook Vegetables

Heat the pan

Place a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When oil is shimmering (but not smoking), add the minced garlic and grated ginger and sauté 20–30 seconds until fragrant, stirring constantly so they don't burn.

Stir-fry carrots and green beans

Add the sliced carrots and green beans to the pan. Stir-fry 3–4 minutes, tossing frequently, until they begin to soften but still have some bite.

Add peppers and zucchini

Add the red pepper strips and zucchini to the pan. Continue to stir-fry 2–3 minutes more, about 4–7 minutes total cooking time for the vegetables, until all vegetables are tender-crisp. Season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper while cooking.

Finish with Teriyaki

Add sauce

Pour the prepared teriyaki mixture into the hot pan with the vegetables and stir to combine, scraping any browned bits from the bottom.

Thicken sauce

Bring the sauce to a gentle simmer, then slowly stir in the cornstarch slurry. Cook for 30–60 seconds until the sauce thickens and becomes glossy, coating the vegetables. If sauce becomes too thick, add up to 1 tablespoon water to reach desired consistency.

Finish with oils and garnish

Remove the pan from heat and stir in 1 teaspoon sesame oil. Taste and adjust seasoning with a pinch more salt or soy sauce if needed. Transfer to a serving plate and sprinkle with 1 teaspoon toasted sesame seeds and the sliced green onions.