Ginger Stir-Fried Vegetables (Printable Version)

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

# Expert Advice:

01 -
  • The vegetables stay crisp and bright instead of turning into a soggy mess, which honestly was my biggest fear before I learned the timing trick.
  • Fresh ginger gives you that warm, slightly spicy aroma that fills your whole kitchen and makes people think you've been cooking for hours.
  • It's naturally vegan and gluten-free without feeling like you're making a substitution—this is just genuinely good food.
  • You can throw it together faster than ordering takeout, which means you actually cook it on a Tuesday night instead of just thinking about it.
02 -
  • Don't crowd the pan and don't walk away—once things are hot, they move fast, and the difference between crisp-tender and mushy is about ninety seconds.
  • Ginger's heat mellows slightly as it cooks, so if you like spice, don't be shy with how much you grate; it becomes gentler than it tastes raw.
  • The order you add vegetables matters because they all cook at different speeds, and planning this out before you start heating the pan saves you from scrambling.
03 -
  • Have everything prepped and within arm's reach before you turn on the heat, because once the wok is hot, things move faster than you expect.
  • If you accidentally cook something a minute too long and it's softer than you wanted, that's fine—next time you'll know, and your palate is already better calibrated than it was.
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