Ginger Stir-Fried Vegetables (Printable)

Crisp vegetables with fresh ginger and savory soy sauce

# 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 or 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

# Directions:

01 - In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, 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 Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight dinners stop feeling like a chore.
  • The ginger gives you this warm, alive flavor that tastes way more impressive than the effort it takes.
  • Everything stays crisp and colorful, so you're actually excited to eat your vegetables.
02 -
  • Don't walk away from a stir-fry—it moves fast, and the difference between crisp-tender and mushy is about 90 seconds.
  • If your vegetables release water as they cook, that's normal, but keep the heat high so it evaporates instead of steaming everything.
  • Prep everything before you start cooking; you literally don't have time to chop while things are sizzling.
03 -
  • Cut all your vegetables roughly the same size so they cook at the same speed—uniformity is your secret weapon here.
  • If your kitchen doesn't have great ventilation, that moment when you pour the sauce in creates some steam, so crack a window beforehand.
Go Back