Ginger Stir-Fried Vegetables (Printable)

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

# 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
14 - 1/4 teaspoon crushed red pepper flakes

→ Finishing

15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds

# How to make it:

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 -
  • Ready in twenty-five minutes flat, which means weeknight dinners stop feeling like a scramble.
  • Fresh ginger does the heavy lifting flavor-wise, so you taste real food, not shortcuts.
  • The sauce balances sweet, salty, and a little heat in a way that makes you want seconds without feeling guilty.
02 -
  • Don't cut your vegetables too thick or too uniform—some pieces will cook faster than others, and that's fine; it actually creates texture instead of mush.
  • Ginger loses its bite as it cooks, so if you want that sharp, almost spicy quality to shine through, add a little extra and don't worry about using exactly what the recipe says.
03 -
  • Prep all your vegetables before you turn the heat on—once that pan is hot, you're committed to moving quickly, and scrambling to slice things midway through ruins the timing.
  • If your ginger is sitting in your pantry looking elderly, replace it; old ginger tastes musty and tired, and it's one of those ingredients where freshness actually matters.
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