Ginger Stir-Fried Vegetables (Printer-Friendly)

Crisp vegetables tossed with fresh ginger and savory soy sauce create this vibrant, healthy dish ready in just 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

→ 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 Suggestions:

01 -
  • It's ready in under 25 minutes, which means weeknight dinners that actually feel special.
  • The fresh ginger gives everything a brightness that makes your whole kitchen smell incredible.
  • You can throw in whatever vegetables you have on hand and it always turns out delicious.
02 -
  • Don't walk away from the stove—stir-frying is fast cooking, and everything changes in seconds once the pan is hot.
  • Cut all your vegetables before you start cooking, because once the heat is on, you won't have time to chop anything without something burning.
  • If your vegetables come out soft instead of crisp-tender, your heat wasn't high enough or you cooked too long—both fixable next time.
03 -
  • If you don't have a wok, a large deep skillet works fine—just make sure it's big enough that vegetables aren't crowded and steaming instead of searing.
  • For gluten-free, swap soy sauce for tamari and everything stays exactly the same flavor-wise but safer for your body.
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