- 1
Prepare The Sauce
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Mince the garlic and ginger finely to release their flavors. Set them aside.
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In a small saucepan, combine the chicken bouillon, dark brown sugar, honey, dark soy sauce, minced garlic, and minced ginger.
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Stir the mixture thoroughly to dissolve the sugar and honey into the liquid. Ensure everything is well combined.
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Place the saucepan over high heat and bring the mixture to a boil. Stir occasionally to prevent the garlic or sugar from sticking to the bottom. As the sauce heats up, the fragrant aroma of garlic and ginger will begin to fill the air.
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Once the sauce reaches a boil, reduce the heat slightly or turn it off.
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In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water.
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Turn the heat back on Stir until it forms a smooth slurry, then add it to the mixture sauce.
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Stir continuously to prevent lumps from forming. The sauce will start to thicken almost immediately as it simmers.
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Let the sauce simmer for 1 minute, stirring constantly, until it reaches your desired consistency. It should be glossy and thick enough to coat the back of a spoon. If the sauce gets too thick, you can add a little more water to thin it out.
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Once the sauce is finished, remove it from the heat and let it cool slightly. You can use it immediately or transfer it to an airtight container. The sauce will keep in the refrigerator for up to one week.
- 2
Prepare The Veggie Pasta
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Bring a large pot of salted water to a boil.
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Add the tri-color rotini pasta and cook according to the package instructions (usually around 8-10 minutes) until al dente.
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Once cooked, rinse the pasta with cold water to stop the cooking process then drain it, and set it aside.
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While the pasta is cooking, slice the mushrooms, bell peppers, and carrot.
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Separate the broccoli florets into bite-sized pieces if they are too large.
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Heat 2 to 4 tablespoons of stir-fry oil or vegetable oil in a large skillet or wok over medium-high heat.
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Once the oil is hot, add the sliced mushrooms and cook for about 2-3 minutes until they start to brown.
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Add the sliced carrots to the pan and stir-fry for 2-3 minutes, allowing them to soften slightly while still maintaining some firmness.
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Next, add the sliced bell peppers and continue stir-frying for another 2-3 minutes, until the peppers start to soften but remain crisp.
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Finally, toss in the broccoli florets and stir-fry for another 3-4 minutes, until the broccoli turns bright green and is tender-crisp.
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Pour 1 ½ cups of teriyaki sauce into the pan with the vegetables.
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Stir to coat all the vegetables evenly with the sauce. Let it simmer for about 2 minutes to allow the flavors to meld and the sauce to thicken slightly.
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Add the cooked tri-color rotini pasta to the pan with the vegetables and sauce.
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Toss everything together until the pasta is fully coated with the teriyaki sauce and mixed well with the vegetables.
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Once everything is well combined, remove the stir-fry from heat.
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Serve the vegetable stir-fry hot, either on its own or with additional sides of your choice.
Servings 2
- Amount Per Serving
- % Daily Value *
- Total Fat 10g16%
- Sodium 750mg32%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Making the Perfect Vegetable Stir-Fry with Tri-Color Rotini Pasta:
- Prep Ahead:
- Stir-frying happens quickly, so it’s essential to have all your ingredients prepped and ready to go before you start cooking. Chop the vegetables, measure the sauce, and cook the pasta in advance.
- Pasta Timing:
- Cook the pasta slightly al dente (firm to the bite) since it will continue to cook slightly when mixed with the stir-fried vegetables and teriyaki sauce.
- High Heat for Stir-Frying:
- Make sure the pan or wok is very hot before adding oil. Stir-frying is all about quick cooking at high heat, which helps to keep the vegetables crisp and retain their vibrant colors.
- Don't Overcrowd the Pan:
- Cook the vegetables in batches if necessary. Overcrowding the pan can cause the veggies to steam rather than stir-fry, making them soggy.
- Cook Veggies in Order:
- Start with vegetables that take longer to cook (like carrots and broccoli) and gradually add the quicker-cooking ones (like mushrooms and bell peppers). This ensures that everything is cooked evenly.
- Customizing the Sauce:
- If you like a bit of spice, add a dash of chili flakes or sriracha to the teriyaki sauce for a kick. You can also reduce the teriyaki sauce by half and add soy sauce or hoisin sauce for a different flavor profile.
- Add Protein:
- This recipe can be easily enhanced with proteins like tofu, chicken, beef, or shrimp. Simply stir-fry your protein first, remove it from the pan, and then cook the vegetables, adding the protein back in at the end.
- Garnishing for Extra Flavor:
- Top your stir-fry with sesame seeds, chopped green onions, or fresh cilantro for a bright, fresh finish. A squeeze of lime also adds a zesty contrast to the sweetness of the teriyaki sauce.
- Leftovers:
- This stir-fry makes great leftovers. Store it in an airtight container in the fridge, and simply reheat it in the microwave or a skillet when you’re ready to enjoy it again.
Keywords:
stir-fry, pasta, teriyaki, vegetable stir-fry, veggie pasta, healthy meal, quick dinner
I’m so grateful you stopped by to check out my recipes. I hope they bring joy to your kitchen. Feel free to share your experience in the comments. Happy cooking!
