Gather all your vegetables, wash them thoroughly, and chop into bite-sized pieces. Place your wok or large skillet over medium-high heat and add a tablespoon of vegetable oil. When the oil shimmers and starts to smell fragrant, you're ready to cook.
Add the tougher vegetables like carrots and broccoli first, stirring constantly. Cook for about 3-4 minutes until they start to soften slightly and turn vibrant in color, making a gentle sizzling sound.
Next, toss in quicker-cooking vegetables such as bell peppers and snap peas. Continue stir-frying for another 2-3 minutes, until all vegetables are tender but still retain some crunch and bright color.
Push the vegetables to one side of the pan, then pour in your prepared teriyaki sauce—made by mixing soy sauce, mirin, rice vinegar, honey, grated ginger, and minced garlic. Let it simmer for about 30 seconds, allowing it to thicken slightly and become glossy.
Toss everything together in the pan, coating the vegetables evenly with the sauce. Continue stir-frying for another minute until the sauce is sticky and clings to the veggies, filling your kitchen with a savory aroma.
Finish by removing the pan from heat. If desired, drizzle with a teaspoon of sesame oil for added aroma. Serve immediately over steamed rice or noodles, garnished with sesame seeds or scallions if you like.
