More Great Recipes: Asian | Gluten-Free | Vegan | Vegetarian

Teriyaki Stir Fry with Daikon Radish

User Avatar
Member since 2012
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 6-8 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

FEATURING:Onion, daikon radish, red pepper, carrots, brocoli (or just more greens or cabbage), kale (or other greens), and garlic.

A veggie-packed stir fry with a quick and easy homemade Teriyaki sauce. You can easily adapt it based on what's available. For even more taste, you can pan fry the tofu before adding it to this recipe.

Ingredients You'll Need

6 tablespoons rice vinegar
6 tablespoons low-sodium tamari
2 tablespoon untoasted sesame oil
2 tablespoon natural cane sugar
1 large cloves garlic, minced fine (or 2-3 small cloves)
2-3 teaspoons minced fresh ginger (approx. 2 inch piece)
1/2 teaspoon red pepper flakes (use less for less heat)
Freshly ground black pepper, to taste
2 teaspoon cornstarch

2 tablespoons safflower or sesame oil
1 onion, minced
1 large red pepper, thinly sliced
4-6 carrots, chopped
3 1/2 cups broccoli florets (1/2 large bunch) (or just 1 bunch of other greens of your choice or cabbage)
1 large daikon radish, cubed or julienned
1 block organic firm tofu, cubed (optional)
1 bunch kale (or other greens), chopped
1 cup shelled frozen edamame (optional)
Sesame seeds, for garnish (optional)


Bring a medium pot of water to a boil. Add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions. Drain and rinse with cold water.

Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.

For the noodle bowl: Preheat an extra-large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and red pepper, and saute for about 7-10 minutes, until almost tender. Stir frequently, and reduce heat if necessary.

Add the carrots and edamame (if using) to the skillet and saute another couple minutes.

Stir the drained noodles into the stir-fry mixture along with all of the Teriyaki sauce. Cook for a couple minutes until the sauce thickens slightly and the carrots soften a bit.

Serve immediately with a garnish of sliced green onion, and sesame seeds.

Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Heat over medium until heated throughout, season to taste, and serve.

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!