Ginger Stir-Fried Vegetables (Printable version)

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

# 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 (use tamari for gluten-free)
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 Steps:

01 - Whisk together soy sauce, rice vinegar, maple syrup (or honey), and red pepper flakes in a small bowl. 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 2-3 minutes.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for another 3-4 minutes until vegetables are crisp-tender.
06 - Pour in the prepared sauce. Toss well to coat all vegetables. Cook for another 1-2 minutes until heated through.
07 - Remove from heat. Sprinkle with green onions and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • The ginger and garlic create this incredible aroma that makes everyone wander into the kitchen
  • You can prep everything in advance and the actual cooking takes minutes
  • It hits all those flavor notes—salty, slightly sweet, with just enough heat to wake up your palate
02 -
  • Do not overcrowd your pan—if the vegetables are piled too high, they will steam instead of stir-fry
  • Have everything chopped and measured before you turn on the heat, because the actual cooking happens fast
  • The sauce will look thin at first but thickens quickly once it hits the hot vegetables
03 -
  • Dry your vegetables thoroughly after washing to prevent splattering when they hit the hot oil
  • Let your pan get properly hot before adding oil—it makes a huge difference in achieving that coveted stir-fry flavor
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