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Teriyaki Mushroom and Bell Pepper Stir-Fry
with broccolini / coconut quinoa

Active: 35 min Total: 35 min

This crowd-pleasing meal got great reviews when featured in 2017. Teriyaki sauce is always a favorite among our community members!
Smarts: Tonight's meal will take a bit of extra time, but if you make double batches of teriyaki sauce and coconut quinoa, the bulk of the work for the rest of this week's meals will be done.

Tags

Ingredients

Servings:
4
Metric
Teriyaki Sauce:
  • Garlic - 2 cloves, chopped
  • Ginger, fresh - 2 tsp, grated
  • Brown sugar - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Water - 1/2 cup + 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cornstarch - 2 tsp
  • Oil, toasted sesame - 2 tsp
Teriyaki Mushroom and Bell Pepper Stir-Fry:
  • Broccolini - 12 oz, chopped into bite-sized pieces
  • Bell peppers, any color - 2, cubed
  • Mushrooms, shiitake - 8 oz, sliced (sub any brown)
  • Green onions - 2 stalks, sliced, green and white parts separate
  • Oil, cooking - 1 Tbsp
Coconut Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 3/4 cup
  • Coconut milk, light - 3/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make coconut quinoa - (Double if making Thursday’s meal.) Combine quinoa with stock and coconut milk in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Make teriyaki sauce - (Double if making Thursday’s meal.) Chop garlic. Grate ginger. In a small saucepan, combine garlic, ginger, sugar, soy sauce, first portion of water, and vinegar. Simmer on medium heat until sugar dissolves, ~3 minutes. Whisk together cornstarch and second part of water. Add cornstarch mixture to sauce and continue cooking until sauce thickens, ~2 minutes more. Stir in toasted sesame oil. (Can be done up to 5 days ahead)
  3. Broccolini / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Mushrooms / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. Heat a wok over medium-high heat. Add cooking oil and then mushrooms and white parts of green onions to heated oil. Saute until golden and tender, 3 to 4 minutes.
  2. Add bell peppers and broccolini with a pinch of salt and continue cooking until broccolini is tender but still has a bit of crunch, about 2 minutes more.
  3. Add teriyaki sauce (reserve half if doubled) and toss everything together to combine.
  4. If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
  5. Serve stir-fry over quinoa with green parts of green onions on top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (62)
Gluten-free (6)
Paleo (9)
Vegetarian (8)

41 reviews

We loved this!

By: Debbie
Posted: Mar 19, 2020
Diet: Original
0 Helpful

Very delicious and flavorful! Will make again!

By: Kathryn
Posted: Jun 15, 2019
Diet: Original
0 Helpful

Good easy meal.

By: Shawn
Posted: May 21, 2019
Diet: Original
0 Helpful

This was tasty! I made my sauce thicker based on some reviews but then realized that a thinner sauce works better for this recipe so the sauce can get down to the rice! (I served mine as true bowls, with rice at the bottom). Used frozen broccoli and it was fine (just microwave it first for a bit so that it doesn't steam in the oven and get soggy).

By: Sarah
Posted: Apr 22, 2019
Diet: Gluten-free
0 Helpful

It was a good meal. I used ground chicken and it turned out well.

By: Kimberly
Posted: Mar 12, 2019
Diet: Paleo
0 Helpful

We prefer these with beef.

By: Tara
Posted: Mar 10, 2019
Diet: Original
0 Helpful