Quick Sautéed Mixed Vegetable Stir-Fry with Sesame
A colorful medley of fresh vegetables including purple onion, yellow squash, red peppers, mushrooms, and leafy greens, all quickly sautéed and finished with Asian-inspired seasonings. The teriyaki coconut aminos and sesame oil add umami depth while keeping the vegetables crisp-tender. Perfect as a healthy side dish for weeknight dinners or as a light main course over rice. This version uses a staged cooking method to ensure each vegetable maintains its optimal texture and color.
Ingredients
- 1 purple onion, sliced in wedges
- 2 cloves fresh garlic, pressed
- 2 cubes Gefen Frozen Garlic
- 1 yellow squash, cut in half moons
- 1 red pepper, sliced in strips
- 8 ounce baby bella or white mushrooms
- 8 oz baby bella or white mushrooms
- 4 ounces baby bella mushrooms
- 4 ounces white mushrooms
- 4 oz baby bella mushrooms
- 4 oz white mushrooms
- 5 stalks bok choy or celery
- 5 ounce fresh spinach
- 5 oz fresh spinach
- 1 cup curly kale
- 2 tablespoons Zeta Olive Oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon teriyaki coconut aminos or Haddar Teriyaki Saucesoy sauce1:1gluten-freeadds glutenadds soy
regular soy sauce works but adds gluten
- ½ tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
Instructions
- 1
Sauté onions over low heat until they start to sweat
- 2
Add crushed garlic and continue to sauté until onions begin to brown
- 3
Set onion mixture aside
- 4
Continue with sliced mushrooms, zucchini moons, and red peppers, setting each one aside as ready
- 5
Sauté bok choy ends just until slightly cooked
- 6
Return all cooked vegetables to pan along with spinach and kale
- 7
Toss and cook only until greens have wilted
- 8
Remove from heat
- 9
Season with salt, pepper, teriyaki, and sesame oil and seeds
Tips
Cook vegetables in stages to maintain proper texture and prevent overcooking
Keep heat moderate to avoid burning garlic while ensuring vegetables cook evenly
Add delicate greens last to preserve their color and prevent wilting into mush
Good to Know
Refrigerate covered for up to 3 days
Can prep vegetables up to 1 day ahead, store separately
Serve immediately while hot as side dish or over rice as main
Common Mistakes
Keep heat moderate to avoid burning garlic
Cook greens briefly to avoid wilting into mush
Don't overcrowd pan which causes steaming instead of sautéing
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain thoroughly first. Frozen vegetables release more water and may become mushy, so reduce cooking time significantly.
What if I don't have teriyaki sauce?
Mix 1 tablespoon soy sauce with 1 teaspoon honey or brown sugar as a substitute. Adjust sweetness to taste.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in a skillet to maintain texture, or microwave briefly.