Prep Time10 mins

Cook Time10 mins

Total Time20 mins


  • 1 1/2 Cup White or brown rice

Teriyaki Sauce

  • 1 Cup Soy Sauce
  • 1 T Sesame oil
  • 3 Cloves Garlic Minced
  • 1 T Fresh Ginger Grated
  • 2 T Rice Wine Vinger
  • 3 to 4 T Maple syrup
  • 1 T Corn Starch

Stir Fry Veggies

  • 2 Zucchini’s Sliced into spears
  • 8 oz Mini bella mushrooms Sliced
  • 1 Bunch Broccoli Chopped
  • 1 Red Pepper Sliced
  • 1 Green Pepper Sliced
  • 1 Bunch Green Onions White and green diced
  • 1/2 Head Cauliflower Chopped (or throw it all in)
  • 3 Cloves Garlic Minced


Cook rice

Teriyaki Sauce

  • Combine all the ingredients in a sauce pan and cook over medium until it starts to thicken.  Set aside and let cool or refrigerate.

Stir Fry Veggies

  • Add peanut oil to a wok and heat over high.  Have all the veggies ready to go.
  • Add the garlic and green onions.  Cook for 2 minutes.  Add the cauliflower and broccoli and cook for 2 minutes.  Add all the rest of the veggies and cook until the veggies are cooked, but still crisp.
  • Pour the teriyaki sauce over the veggies and give it a quick toss.  Salt and pepper to taste and serve.