Ginger Stir-Fried Vegetables (Printable)

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

# What You'll Need:

→ 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

# How To Make It:

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 until shimmering.
03 - Add ginger and garlic to the hot oil and stir-fry for 30 seconds until fragrant.
04 - Add onion, carrots, and broccoli. Stir-fry for 2 to 3 minutes until starting to soften.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for 3 to 4 minutes until all vegetables are crisp-tender.
06 - Pour the prepared sauce over vegetables and toss well to coat all ingredients. Cook for 1 to 2 minutes until heated through.
07 - Remove from heat and sprinkle with green onions and toasted sesame seeds before serving.

# Expert Tips:

01 -
  • It actually tastes restaurant-quality without the restaurant price tag or the wait.
  • The whole thing comes together faster than you can order takeout, which means weeknight dinners stop feeling stressful.
  • Ginger makes every vegetable taste like itself, but better—there's this brightness that keeps you coming back for another bite.
02 -
  • Don't overcrowd the pan or add the sauce too early—wet vegetables won't crisp up, and adding sauce when everything is still cooking makes things steam instead of stir-fry.
  • The difference between crisp-tender and mushy is about two minutes, which is why you add vegetables in stages based on how long they actually need.
03 -
  • Prep everything before you turn on the heat—stir-frying moves fast, and scrambling to chop vegetables while your oil is smoking takes away all the joy.
  • If you want this to be a complete meal, add crumbled tofu or cooked tempeh in that last minute, and it becomes protein-forward without feeling heavy.
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