30-Minute Teriyaki Mushroom Bell Pepper Stir-Fry
A vibrant vegetarian stir-fry featuring shiitake mushrooms, crisp bell peppers, and tender broccolini glazed in a sweet-savory teriyaki sauce. The vegetables retain their bite while absorbing the umami-rich flavors of garlic, ginger, and soy sauce. Served over fluffy quinoa cooked in coconut milk and stock for added richness. Perfect for weeknight dinners when you want something healthy yet satisfying, this dish offers a beautiful balance of textures and Asian-inspired flavors that appeal to both vegetarians and meat-eaters alike.
Ingredients
- 2 cloves garlic, chopped
- 2 tsp ginger, fresh, grated
- 3 Tbsp brown sugar
- 3 Tbsp soy sauce, low-sodium
- ½ cup water
- 1 Tbsp water
- 1 Tbsp rice vinegar
- 2 tsp cornstarch
- 2 tsp toasted sesame oil
- 12 oz broccolini, chopped into bite-sized piecesbroccoli florets1:1vegetariangluten-free
cut into similar bite-sized pieces
- 2 bell peppers, any color, cubed
- 8 oz shiitake mushrooms, sliced
- 2 stalks green onions, sliced, green and white parts separate
- 1 Tbsp cooking oil
- ¾ cup quinoa, uncooked
- ¾ cup stock, any type
- ¾ cup light coconut milk
Instructions
- 1
Heat wok over medium-high heat
- 2
Add cooking oil then mushrooms and white parts of green onions
- 3
Saute until golden and tender
- 4
Add bell peppers and broccolini with pinch of salt
- 5
Continue cooking until broccolini is tender but still has crunch
- 6
Add teriyaki sauce and toss everything together to combine
- 7
If quinoa was made ahead, reheat in microwave
- 8
Serve stir-fry over quinoa with green parts of green onions on top
Tips
Keep vegetables moving in the wok to ensure even cooking and prevent burning while maintaining their crisp texture.
Prepare all ingredients before heating the wok since stir-frying happens quickly and you won't have time to chop during cooking.
Cook quinoa in coconut milk and stock instead of plain water for extra flavor that complements the Asian-inspired stir-fry.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Store quinoa and stir-fry separately for best texture.
Cook quinoa up to 2 days ahead and reheat when serving. Prep vegetables day before but cook stir-fry fresh.
Serve immediately while vegetables are still crisp and quinoa is warm for best texture and flavor.
Common Mistakes
Don't overcrowd the wok to avoid steaming vegetables instead of stir-frying them.
Keep heat at medium-high to prevent burning garlic while ensuring proper searing of vegetables.
Substitutions
cut into similar bite-sized pieces
FAQ
Can I make this dish gluten-free?
Yes, substitute tamari for soy sauce and ensure your stock is gluten-free certified.
What if I don't have a wok?
Use a large skillet or saute pan over high heat, working in batches if needed to avoid overcrowding.
How long will leftovers keep?
Store refrigerated for up to 3 days, keeping quinoa and vegetables separate for best texture when reheating.