Ginger Stir-Fried Vegetables (Printable version)

Crisp vegetables tossed with fresh ginger and savory soy sauce for a quick, healthy Asian-inspired meal.

# What you 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 (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

# 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-fry 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 tips:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The sauce hits perfect balance between salty tangy and just a hint of sweet
  • You can prep vegetables ahead and cook everything in under ten minutes
02 -
  • Do not overcrowd your pan or vegetables will steam instead of getting that gorgeous sear
  • Prep everything before you start cooking because stir-fry waits for no one
  • Let the pan get properly hot between additions for the best texture and flavor development
03 -
  • Grate ginger against the grain to avoid those tough fibrous strands that ruin the texture
  • Let your vegetables sit for a minute between stirs to develop proper color and char
Return