Teriyaki Vegetable Bowl using Hawaiian Kona Grill Infused Olive Oil Blend

This teriyaki vegetable bowl brings together crisp-tender vegetables, savory-sweet sauce, and the bright island character of Hawaiian Kona Grill Infused Olive Oil Blend for an easy, flavor-forward meal that feels cheerful and satisfying.

Garden Infuzions

Teriyaki Vegetable Bowl using Hawaiian Kona Grill Infused Olive Oil Blend

A warm, colorful vegetable bowl with glossy teriyaki flavor and island-inspired depth from Hawaiian Kona Grill Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: Asian, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Hawaiian Kona Grill Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1 medium yellow onion sliced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 2 cups broccoli florets
• 1 medium zucchini sliced into half-moons
• 1 cup carrots thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 cups cooked jasmine rice
• 2 tablespoons sliced green onions
• 1 tablespoon sesame seeds

Equipment

• 1 Large skillet or wok for stir-frying the vegetables
• 1 Small bowl for mixing the sauce
• 1 whisk for blending the sauce smooth
• 1 Wooden spoon or spatula for tossing and coating the vegetables
• 1 set Measuring cups and spoons for accurate prep

Method

 

Instructions

1. 1. Whisk together the soy sauce, brown sugar, rice vinegar, water, and cornstarch in a small bowl until smooth. Set aside.
2. 2. Heat the Hawaiian Kona Grill Infused Olive Oil Blend and neutral oil in a large skillet or wok over medium-high heat.
3. 3. Add the onion, bell peppers, broccoli, zucchini, and carrots. Season with salt and black pepper.
4. 4. Stir-fry the vegetables for 5 to 7 minutes until crisp-tender and lightly browned in spots.
5. 5. Add the garlic and ginger, then stir for 30 seconds until fragrant.
6. 6. Pour in the sauce and toss constantly until it thickens and coats the vegetables, about 1 to 2 minutes.
7. 7. Divide the rice among bowls and spoon the teriyaki vegetables over the top.
8. 8. Finish with green onions and sesame seeds, then serve right away.

Notes

For the best texture, keep the vegetables moving in the pan and do not overcook them. If you want a saucier bowl, make a second half batch of the teriyaki sauce and add it after the vegetables are cooked. The featured blend carries the island-style flavor here, so add it at the start of cooking for the fullest aroma.

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Recipe Tips

Cut the vegetables into similar sizes so they cook evenly, and keep the heat lively enough to get a little color without softening them too far. Stir the sauce just until it glosses the vegetables, then pull the pan off the heat.

Serving Suggestions

Spoon the vegetables over steamed rice, brown rice, or rice noodles. Finish with sesame seeds, sliced green onions, or a squeeze of lime if you want a brighter finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet or microwave with a splash of water if needed to loosen the sauce.

Variations

Add mushrooms, snap peas, or baby corn for more variety. You can also top the bowl with tofu, shrimp, or a fried egg depending on what you have on hand.

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