Ginger Stir-Fried Vegetables (Printable)

Crisp vegetables with fresh ginger and savory soy sauce in this quick Asian stir-fry, ready in 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

# How-To Steps:

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 another 3–4 minutes until vegetables are crisp-tender.
06 - Pour in the prepared sauce. Toss well to coat all vegetables. Cook for another 1–2 minutes until heated through.
07 - Remove from heat. Sprinkle with green onions and toasted sesame seeds before serving.

# Expert Tips:

01 -
  • It comes together faster than you can order takeout, and tastes infinitely better because it's yours.
  • The ginger hits different when it's fresh—peppery, bright, slightly sweet—nothing like the powdered version collecting dust in your spice rack.
  • You'll feel genuinely good eating this, not guilty, which is a rare gift from something that tastes this satisfying.
02 -
  • Don't overcrowd your pan—if you're making more than 4 servings, cook in batches, because vegetables need space to actually stir-fry instead of steam themselves into mush.
  • Prep everything before you start cooking because once the heat's on, you're moving fast; I learned this the hard way, standing there with a carrot in one hand and tongs in the other.
03 -
  • Have your mise en place ready before the pan hits the heat—cutting vegetables while stir-frying is chaos, and chaos leads to overcooked broccoli.
  • If your vegetables start to stick, lower the heat slightly and add a splash of water; this creates steam that finishes cooking without burning anything on the bottom of the pan.
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