Ginger Stir-Fried Vegetables (Printable)

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

# 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

# Directions:

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

# Expert Hints:

01 -
  • Ready in 25 minutes flat, which means weeknight dinners don't have to be a scramble.
  • Every vegetable stays crisp and colorful, tasting nothing like those sad, soggy takeout boxes.
  • Fresh ginger makes your kitchen smell incredible while you're cooking.
  • Completely plant-based but so satisfying you won't miss meat.
02 -
  • Don't walk away once you start cooking; stir-frying is a conversation between you and the heat, and it only takes a moment for things to go from perfect to overdone.
  • Prep absolutely everything before you turn on the flame—there's no pause button once you start, and it's the difference between smooth and chaotic.
03 -
  • Grate your ginger fresh right before cooking; jarred ginger tastes flat and a little off by comparison, and it's worth the extra 20 seconds.
  • If your vegetables are releasing too much water, increase your heat slightly and let them dry out a bit—moisture is the enemy of a perfect stir-fry.
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