Govanhill Cookbook

Teriyaki Vegetable Stir-fry

Recipe by
| Servings: 4


  • Small bunch of broccoli
  • Handful of sugar snaps
  • 1 medium zucchini cut into thumb size pieces
  • 1 small aubergine chopped into bite size pieces
  • 1 red pepper deseeded and sliced
  • 2 red chillies trimmed and finely sliced
  • 2 teaspoons garlic paste
  • 8 tablespoons teriyaki sauce (homemade or shop bought)
  • 4 tablespoons vegetable oil
  • 220grams bean sprouts
  • 2 red onions thickly sliced
  • 150grams pakchoi (halved or quartered)
  • ½ teaspoon of sugar
  • 2 spring onions cut diagonally

Rice or noodles to serve


  1. In a wok over a medium heat the wok until very hot and almost smoking
  2. Add the oil and vegetables except the pack choy and beanshoots and stir for about 5 minutes until golden brown.
  3. Add the garlic, chilli and teriyaki sauce and stir
  4. Add the pakchoi and cook for a minute
  5. Add the beanshoots and cook for a further minute.
  6. Make sure mixture does not stick to pan, if needed add a table spoon of water.
  7. Season with sugar and salt and serve on rice or noodles with a garnish of spring onions

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