Hibachi-Style Stir-Fried Vegetables with Teriyaki Glaze
A colorful medley of crisp vegetables stir-fried in a hot wok and finished with a glossy teriyaki glaze for a sweet-savory finish. This japanese-inspired stir fry ready in about 25 minutes pairs broccoli florets, medium red bell pepper, sliced, large carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 1 cup snap peas
- 2 tbsp vegetable oil
- 2 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup teriyaki sauce
- 1 tsp sesame seeds
- 1/4 cup green onions, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering (around 450°F). Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, 1 cup sliced shiitake mushrooms, and 1 cup snap peas. Stir-fry vigorously for 4-5 minutes until vegetables are tender-crisp and vibrant in color.
- Step 3: Pour in 1/4 cup teriyaki sauce and toss vegetables continuously for 1-2 minutes until the sauce thickens and coats everything with a shiny glaze.
- Step 4: Remove from heat, sprinkle with 1 tsp sesame seeds and 1/4 cup chopped green onions. Serve immediately as a side or over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hibachi-Style Stir-Fried Vegetables with Teriyaki Glaze take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hibachi-Style Stir-Fried Vegetables with Teriyaki Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Hibachi-Style Stir-Fried Vegetables with Teriyaki Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hibachi-Style Stir-Fried Vegetables with Teriyaki Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hibachi-Style Stir-Fried Vegetables with Teriyaki Glaze?
Japanese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
