I knew when I made this 3 weeks in a row it was time to write it down! I hardly ever measure when I’m cooking for the two of us. So when I know for sure I’ve got a keeper, I get serious about getting it written down to share. This recipe makes a pretty big batch of stir fry, clocking in at 6 servings. So that means that we ate this Teriyaki Stir Fry 3 days a week for 3 weeks in a row. And you know what… I think I need to make another batch soon, it’s just that good!
My favorite thing about this recipe is how much both Tyler and I enjoy eating so many veggies. With stir fries, I like to have at least 2-3x the amount of veggies as I do meat, and this sauce makes all those veggies taste amazing.
Feel free to vary the veggies according to what’s in season/on sale/or to what you love. The main idea with stir fries is to keep the pieces of veggies evenly sized and sliced so they cook at the same rate.
I like to add the garlic and ginger just after sautéing the veggies, so I keep them to the side in a small prep bowl.
The sauce is added in last, so mix it together and set it aside. The tapioca starch will separate over time and sink to the bottom, just be sure to give it a stir again right before adding it to the pan.
We love this served over steamed rice, but you could use cauliflower rice as well. I usually pack up a couple of containers for lunch the next day because it is weirdly good cold, (but that could just be me). 5 from 11 reviews
