Vegetable Stir-Fry

Vegetable Stir-fry Recipe

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Carolyn Berry


I threw this one together last night. My husband liked it so well that he wanted me to write down the recipe for it so I could make it again.

★★★★★ 1 vote
15 Min
10 Min


1 large
green bell pepper
1 large
red onion
1/4 c
safflower oil to cover bottom of stir-fry pan
1 bag
pre-cut broccoli florets and baby carrots
to taste
chinese five spice powder
to taste
ground ginger powder
to taste
ground black pepper
to taste
cayenne pepper
to taste
sea salt
1/4-1/3 c
lachoy teriyaki sauce and marinade

How to Make Vegetable Stir-Fry


  • 1Saute' green pepper and red onion until tender.
  • 2If needed, add more safflower oil and stir-fry broccoli and carrots until crisp-tender.
    Add Chinese 5-Spice powder, Ground ginger, Ground black pepper, Cayenne pepper and sea salt "to taste".
  • 3Add Teriyaki sauce/marinade and continue to stir until all vegetables are coated. Serve while hot.
  • 4May add the following, if desired: toasted sesame seeds and/or toasted sliced almonds; pineapple chunks(fresh or canned); chicken strips, steak strips, etc. for a one-dish meal.

Printable Recipe Card

About Vegetable Stir-Fry

Course/Dish: Vegetables