Ginger Stir-Fried Vegetables (Printable)

Crisp vegetables tossed with aromatic ginger and savory soy sauce for a quick, healthy Asian-inspired meal ready in 25 minutes.

# Ingredient List:

→ Vegetables

01 - 1 cup broccoli florets
02 - 1 cup sliced carrots
03 - 1 red bell pepper, sliced
04 - 1 cup snap peas, trimmed
05 - 1 small yellow onion, thinly sliced
06 - 1 cup sliced mushrooms

→ Aromatics & Sauce

07 - 2 tablespoons fresh ginger, finely grated
08 - 3 cloves garlic, minced
09 - 3 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon maple syrup or honey
14 - 1/4 teaspoon crushed red pepper flakes, optional

→ Finishing

15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - In a small bowl, whisk together soy sauce, rice vinegar, maple syrup or honey, and red pepper flakes. Set aside.
02 - Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
03 - Add ginger and garlic; stir-fry for 30 seconds until fragrant.
04 - Add onion, carrots, and broccoli. Stir-fry for 2 to 3 minutes.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for 3 to 4 minutes until vegetables are crisp-tender.
06 - Pour in the prepared sauce. Toss well to coat all vegetables. Cook for 1 to 2 minutes until heated through.
07 - Remove from heat. Sprinkle with green onions and toasted sesame seeds before serving.

# Expert Suggestions:

01 -
  • It comes together faster than takeout, but tastes like you've been cooking all day.
  • Every vegetable stays crisp and bright instead of turning into mush, which took me longer to master than I'd like to admit.
  • The ginger-soy sauce is so good you'll find yourself making extra just to have it in the fridge.
02 -
  • Don't cut your vegetables too small or they'll disappear; medium pieces mean they stay visible and textured in the final dish.
  • Keep your heat high and your hands moving; a stir-fry that sits still becomes stewed instead of fried, and the vegetables turn gray instead of staying bright.
03 -
  • Grate your ginger fresh right before cooking instead of using jarred; the difference in flavor is honestly shocking once you notice it.
  • Toast your own sesame seeds in a dry pan for two minutes if you have them whole; they taste about ten times better than pre-toasted.
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