Hawaiian Japanese Teriyaki Vegetables
Transform your dinner table with the vibrant flavors of Hawaiian Japanese Teriyaki Vegetables, a fusion dish that’s as colorful as it is delicious! This quick and easy stir-fry combines crisp broccoli, sweet pineapple chunks, and a medley of bell peppers, carrots, snow peas, and onions, all coated in a luscious homemade teriyaki sauce infused with soy sauce, mirin, honey, garlic, and fresh ginger. The tropical twist of pineapple perfectly balances the rich umami notes, while a sprinkle of sesame seeds and green onions adds a delightful finishing touch. Enjoy this wholesome, plant-based recipe over steamed white or brown rice for a satisfying meal that comes together in just 30 minutes. Perfect for weeknight dinners or as a vibrant side dish, this recipe delivers a healthy, flavorful twist on classic teriyaki cuisine!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 cup pineapple chunks
- 2 medium carrots
- 1 cup snow peas
- 1 small onion
- 2 large garlic cloves
- 1 teaspoon ginger, finely grated
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds
- 2 stalks green onions, sliced
- 4 cups cooked white or brown rice (optional, for serving)
Instructions
Prepare the vegetables: Cut the broccoli into bite-sized florets, thinly slice the red and yellow bell peppers, peel and slice the carrots into thin rounds, trim the ends of the snow peas, and dice the onion into small pieces.
Mince the garlic cloves and grate the ginger. Set both aside for the sauce.
In a small bowl, whisk together the soy sauce, mirin, honey, sesame oil, minced garlic, and grated ginger. In a separate bowl, dissolve the cornstarch in 2 tablespoons of water and set aside.
Heat a large skillet or wok over medium-high heat. Add a splash of sesame oil or neutral cooking oil.
Add the onions to the hot skillet and sauté for 2 minutes until slightly softened. Then add the carrots, broccoli, and bell peppers, stirring frequently.
After 3-4 minutes, add the snow peas and pineapple chunks to the skillet. Cook for another 2 minutes, stirring to combine all the vegetables.
Pour the teriyaki sauce mixture into the skillet with the vegetables. Stir well to coat everything evenly.
Add the cornstarch slurry to the skillet, stirring well to thicken the teriyaki sauce. This should take about 1-2 minutes.
Sprinkle sesame seeds over the vegetables and give everything a final stir.
Remove from the heat and garnish with freshly sliced green onions.
Serve immediately over cooked white or brown rice, if desired.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 351.0 g | 128% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 69.4 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2368 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
