Teriyaki Vegetable Stir-Fry (Oil-Free!)

Step 1

If serving with rice, quinoa, or noodles, begin cooking that first so it's ready when the stir fry is done.

Step 2

Make the teriyaki sauce: In a small bowl, add all sauce ingredients and whisk to combine.

Step 3

Tempeh option: If using tempeh, cut it into bite-sized pieces and add to bowl with teriyaki sauce. Toss well to coat and set aside to marinate. (Simply omit this step if not using tempeh.)

Step 4

Prepare your vegetables: Cut broccoli into florets. Dice bell pepper, squash, and asparagus into about 1" pieces. Slice mushrooms.

Step 5

In a large skillet/wok over medium-high heat, add 1/4 cup water or vegetable broth. (For no-oil stir fry method.) When hot, carefully add broccoli and mushrooms. Sauté for 3 minutes.

Step 6

Add bell pepper, squash, and asparagus. Stir and sauté 4-5 more minutes. (Add a splash more water/broth if the pan dries out and starts sticking.)

Step 7

Reduce heat to medium-low. Gently stir the tempeh in teriyaki sauce and add to skillet. Stir well to combine and heat for 5 minutes or until sauce has thickened and veggies are desired tenderness.

Step 8

Meanwhile, slice green onions. Add during the last couple minutes of cooking.

Step 9

Serve with desired rice, quinoa, noodles, or topped with sesame seeds, cashews/peanuts, etc.