Measurements

• 1 cup Broccoli
• 1 cup Carrots
• 1 Green Bell Pepper
• 1 cup Snap Peas
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Brown Sugar
• 2 tablespoons Cornstarch
• 1/4 cup Soy Sauce (gluten-free)
• 1/4 cup Teriyaki Sauce (gluten-free)
• 2 tablespoons Sesame Oil
• 1/4 cup Water
• 2 tablespoons Vegetable Oil
• 2 cups Noodles
• 2 cups Rice

Preparation Method

• Prepare the vegetables by chopping the broccoli, slicing the carrots and green bell pepper, and trimming the snap peas.
• In a small bowl, mix the brown sugar, cornstarch, soy sauce, teriyaki sauce, and water until smooth.
• Set aside.
• Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
• Add the minced garlic and ginger to the skillet and sauté for about 1 minute until fragrant.
• Add the broccoli, carrots, green bell pepper, and snap peas to the skillet.
• Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
• Pour the sauce mixture over the vegetables and stir well to coat.
• Cook for an additional 2-3 minutes until the sauce thickens.
• Cook the gluten-free noodles according to package instructions.
• Alternatively, you can serve the stir fry over rice.
• Serve the teriyaki stir fry hot, over the noodles or rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.