Dinner in a hurry with this Quick Teriyaki Vegetable Stir Fry. Full of flavor, wholesome, quick and satisfying. If you have five minutes to chop and about ten more to cook, dinner is ready!
How many of us can realistically get dinner on the table in 15 minutes? For most busy households—kids, pets, unexpected interruptions—it’s a stretch. Still, with focus and a bit of organization, a from-scratch meal in minutes is possible. This stir fry is proof: with ingredients on the counter, it took just 15 minutes from start to plate.
On that run, the house was quiet, and everything went smoothly. The result was a fresh, flavorful lunch made entirely from what was on hand—a great reminder that simple, quick cooking can also be delicious.
Yes, a From-Scratch Dinner Can Be Done in 15 Minutes
It really can. With the right approach—focus, simple ingredients and a straightforward method—you can prepare a tasty meal quickly. This teriyaki vegetable stir fry came together in about fifteen minutes, which felt like a big win.
I used what I had in the fridge and pantry. That flexibility is key: use the vegetables you have on hand and adapt the recipe to suit your pantry.
How to Get Dinner on the Table Quickly
So how do you manage it?
- Stay focused and organized.
- Decide what you’re making and gather everything you need—ingredients, pots, pans, peelers, graters—so it’s all within reach. Good organization is essential to getting meals out fast.
This stir fry is quick, simple and full of flavor. The ingredients are flexible—use whatever vegetables you have. Swapping vegetables or adjusting quantities won’t harm the dish; it will just make it your own.
If you have about 15 minutes, try a stir fry for an easy, satisfying meal. Happy cooking—and remember, being organized makes all the difference.
Get the recipe!
Quick Teriyaki Vegetable Stir Fry
Ingredients
- 2 Italian green peppers thinly sliced
- 6 Baby onions peeled and quartered
- 1 Cup sugar snap peas
- 10 baby corn pieces cut in thirds
- 1 Hot chili finely diced
- 2 Cloves garlic minced
- 1/2 Inch fresh ginger grated
- 1 Tablespoon sesame seeds
- 1 Tablespoon sesame oil
- 1/4 Cup teriyaki sauce
- 1/2 Cup basmati rice
- Fresh coriander to serve
Instructions
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Bring 1 cup of water to a boil in a medium saucepan. Add the basmati rice, reduce heat to low, cover and simmer for about 10 minutes, or until the rice is cooked.
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Heat sesame oil in a wok or large skillet. Add the diced chili, minced garlic and grated ginger and stir for about a minute until fragrant. Add the prepared vegetables and toss for 8–10 minutes until tender-crisp.
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Stir in the teriyaki sauce, sprinkle with sesame seeds, remove from heat and serve immediately over the rice. Top with fresh coriander.
*Note: appliance performance varies—times are estimates.
Thanks For Stopping By & Hope To See You Soon!
