Ginger Stir-Fried Vegetables (Print Version)

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

# 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

# Steps to Follow:

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 2–3 minutes.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for 3–4 minutes until vegetables are crisp-tender.
06 - Pour in the prepared sauce and toss well to coat all vegetables. Cook for 1–2 minutes until heated through.
07 - Remove from heat. Sprinkle with green onions and toasted sesame seeds before serving.

# Additional Tips::

01 -
  • It cooks faster than ordering takeout and tastes like you know what youre doing.
  • You can toss in whatever vegetables are wilting in your crisper drawer and still call it dinner.
  • The ginger and sesame oil make your kitchen smell like a restaurant you cant afford.
  • Its vegan without trying to be, so everyone at the table stays happy.
02 -
  • Prep all your vegetables before you turn on the heat, stir-frying moves too fast to chop mid-recipe.
  • Dont overcrowd the pan or the vegetables will steam instead of sear, and youll lose that crispy edge.
  • Taste the sauce before you add it, soy sauce brands vary wildly in saltiness and you might need to adjust.
  • If the vegetables start to stick, add a splash of water instead of more oil to keep things from getting greasy.
03 -
  • Use a wok if you have one, the high sides make tossing easier and the shape distributes heat like nothing else.
  • Toast your sesame seeds in a dry pan until they smell nutty, it only takes two minutes and the flavor difference is huge.
  • Double the sauce and keep the extra in a jar, it works on everything from noodles to roasted vegetables to scrambled tofu.
  • Cut your vegetables into similar-sized pieces so they cook evenly and you dont end up with raw carrots and mushy mushrooms.
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