As an Amazon Associate I earn from qualifying purchases
The following post about Veggie Stir-Fry is an updated post that was originally published on November 17th of 2014.
I can’t believe I haven’t done veggie stir-fry before last week! Making stir-fry at home can be a lot healthier than what you get at your favorite take-out or delivery joint. It is so easy and fresh! You also have control over sodium and sugar when making it yourself at home.
This veggie stir-fry is so good you’ll never miss the meat! The stir-fry is made with meaty mushrooms, crunchy carrots, bell peppers, broccoli, onions, and sugar snap peas stir-fried in a delicious teriyaki sauce. The vegetables are tossed with toasted sesame seeds and an egg fried rice, for extra protein.
This stir-fry is bursting with lots of fresh vegetables and comes together in less than an hour, which means it’s a perfect Meatless Monday recipe.
How To Make Veggie Stir-Fry
The Rice
For the rice, you have two options.
Option #1: At least one day before you plan to make the fried rice, place the rice in a sieve and rinse until the water is no longer cloudy and runs clear. Place the rinsed rice in a medium-sized saucepan. Add 2 cups of cold water. Bring to a boil over high heat. Cover, and simmer until the water has cooked down to the level of the rice. Stir the rice well with a spoon. Cover, and reduce the heat to low. Continue to cook the rice for about 15 minutes, or until the rice is tender. Fluff with a fork. Allow the rice to cool to room temperature. Once it has cooled, place the rice in a container with a lid and refrigerate 24 hours.
Option #2: I usually take a shortcut and use Uncle Ben’s Ready Rice instead of making steamed rice. It may not be the Asian thing to do, but using prepared rice saves a lot of time. Besides, I’m not Asian anyway.
The Teriyaki Sauce
Add all of the ingredients to a small bowl. Whisk together until the sugar has dissolved; set aside.
The Veggie Stir-Fry
The stir-fry comes together very quickly. It is important to have all of the vegetables chopped and all of the ingredients ready to go before beginning to make the stir-fry.
In a wok or a very large non-stick skillet, heat the sesame oil and melt 1 tablespoon of butter over medium-high heat, while stirring constantly.
Add the onions and sauté until they are translucent and have started to wilt, stirring constantly. Then add the mushrooms. Cook for about 3 minutes.
Successively, add the carrots and red bell pepper, cook for about 2 to 3 minutes, stirring and tossing constantly.
Add in the broccoli. Stir teriyaki sauce well and pour in ½ of it into the veggies. Cook until broccoli is tender, but still bright green; about 2 more minutes.
Remove the vegetable from the heat and set aside in a warm place.
Place a small sauté pan over medium-high heat. Toast sesame seeds until they are a light golden brown. Toss the seeds onto the veggies when browned. Do not leave in the pan or they will burn.
Return the wok or skillet to the stove and turn the heat up to high. Melt the remaining tablespoon of butter. When the butter has melted and starts to foam, add in rice and remaining teriyaki sauce.
Toss the rice and stir constantly. Break up any clumps of the cold rice with the back of a spoon.
Stir the rice constantly and do not let the rice stay in contact with the bottom of the pan or wok for too long. If the rice seems dry, you can add a few extra splashes of soy sauce.
When the fried rice has become golden brown, turn down the heat to medium and push the rice over to one side of the pan or wok; crack open two eggs and scramble them in the pan with the rice.
Once the eggs have cooked, about one minute, stir the egg into the rice and toss to incorporate.
Add the sugar snap peas and toss to warm through; about one to two minutes.
Add the veggies back to the wok or pan. Stir or toss until the veggies and rice are well mixed.
Serve immediately.
Although a wok is nice to have, you don’t have to have one to make this stir-fry. Making a veggie stir-fry from scratch is simple and so worth making yourself.
This is so good it was hard not to do a repeat performance this week!
Veggie Stir-Fry
Ingredients
The Stir Fry
- 2 tablespoons unsalted butter divided
- ⅛ teaspoon sesame oil
- 1 onion sliced
- 8 ounces mushrooms sliced
- 1 red bell pepper sliced
- 1 medium carrot cut into match sticks
- 1 medium head broccoli cut into florets, stems discarded
- 1 cup prepared teriyaki sauce recipe to follow
- 1 tablespoon sesame seeds toasted
- 2 cups prepared steamed rice
- 2 eggs optional
- 8 ounces snap peas
Teriyaki Sauce Ingredients
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- ⅛ teaspoon sesame oil
- 2 tablespoons white sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- fresh cracked black pepper to taste
Instructions
The Teriyaki Sauce
- Add all of the ingredients to a small bowl. Whisk together until the sugar has dissolved; set aside.
The Stir Fry
- In a wok or a very large nonstick skillet, heat the sesame oil and melt 1 tablespoon of butter over medium-high heat, while stirring constantly.
- Add the onions and sauté until they are translucent and have started to wilt, stirring constantly. Then add the mushrooms. Cook for about 3 minutes.
- Successively, add the carrots and red bell pepper, cook for about 2 to 3 minutes, stirring and tossing constantly.
- Add in the broccoli. Stir teriyaki sauce well and pour in ½ of it into the veggies. Cook until broccoli is tender, but still bright green; about 2 more minutes.
- Remove vegetables from heat and set aside in a warm place.
- Place a small sauté pan over medium-high heat. Toast sesame seeds until they are a light golden brown. Toss the seeds onto the veggies when browned. Do not leave in the pan or they will burn.
- Return the wok or skillet to the stove and turn the heat up to high. Melt the remaining tablespoon of butter. When the butter has melted and starts to foam, add in rice and remaining teriyaki sauce.
- Toss the rice and stir constantly. Break up any clumps of the cold rice with the back of a spoon.
- Stir the rice constantly and do not let the rice stay in contact with the bottom of the pan or wok for too long. If the rice seems dry, you can add a few extra splashes of soy sauce.
- When the fried rice has become golden brown, turn down the heat to medium and push the rice over to one side of the pan or wok; crack open two eggs and scramble them in the pan with the rice.
- Once the eggs have cooked, about one minute, stir the egg into the rice and toss to incorporate.
- Add the sugar snap peas and toss to warm through; about one to two minutes.
- Add the veggies back to the wok or pan. Stir or toss until the veggies and rice are well mixed.
- Serve immediately.
Notes
Nutrition
The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!
- Cheesy Sausage Kale Stuffed Mushrooms - August 11, 2020
- Grilled Country-Style Pork Ribs - August 5, 2020
- July Mountain Moments 2020 - August 1, 2020
Your print button doesn’t work. Love the recipes and website. But I can’t print it out for my future reference.
Hi Judith!
Sorry that you are unable to print. I was unaware of this problem. I just tried it and it seems to work on my end… I could email you a pdf of it to print out. Send an email to [email protected] and I will send it to you.
Sorry for the inconvenience. I am hoping to create a new site soon that will take care of any issues that I am having. Thanks so much for stopping by and bringing this to my attention!
Debbie
Hi Debbie wonder if David will eat this and like it? Or eat leftover Lasagna? HeHe Cheryl
David is a real trooper when it comes to Meatless Monday. It surprises me! He likes this! Tonight it will be Mushroom Fajitas!
Looove the addition of eggs, I can practically taste it.
More protein never hurts anybody! 😉
Looks delicious Debbie and wish this was waiting for me when I got home from work.
I have a little tip….green vegetables such as broccoli and beans can sometimes turn a rather dull olive green when added to cooked dishes. To stop this zap vegetables in microwave for 1 min. then add to pan. They will keep their bright green color. Traditionally the Chinese blanched greens in boiling water with bi- carb soda added. Works well for Thai curries, stews and warm salads.
Ooooo! Thanks for the tip! May I have your permission to use this next Tuesday?
No problem.
Thank you! 🙂
This looks and sounds delicious, I’ll be right over! Such a pretty stir fry with so much color!
oh man, Debbie that looks really delish!!! I love stir frying! YOu pictures are great, they pop out of the page! I will try this and get back to you! 🙂
Thank you for the kind words, Angie! Please, do let me know how it is. If you look at yesterday’s Kitchen Tip, then you can make it with fresh bright green broccoli. Enjoy!! 🙂
Looks great!
Thanks! I can’t wait to do this one again!! 🙂