Ginger Stir-Fried Vegetables (Printable Version)

Vibrant vegetables stir-fried with ginger, garlic, and savory soy sauce in under 30 minutes.

# Components:

→ 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

# Method Steps:

01 - Whisk together soy sauce, rice vinegar, maple syrup, and red pepper flakes in a small bowl. Set aside.
02 - Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
03 - Add ginger and garlic to the hot oil. 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 prepared sauce. Toss to coat all vegetables 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 Advice:

01 -
  • The whole thing happens in your kitchen in under 30 minutes, no stress, no complicated timing.
  • Fresh ginger makes it taste restaurant-quality without any pretense or fussy techniques.
  • It works for meal prep, last-minute dinners, or impressing someone who's hungry and skeptical.
02 -
  • Don't crowd your pan with vegetables all at once—the ones that go in later cook much faster, and that timing matters for keeping things crisp instead of turning them into mush.
  • The sauce is the quiet hero here, so taste it before you pour it in and adjust the sweetness or spice if something feels off—everyone's soy sauce brand is slightly different.
03 -
  • Grate your ginger fresh right before you cook and let it sit in a small bowl for a minute—the oils release more if you give them even that tiny bit of time to wake up.
  • Toast your sesame seeds in a dry skillet for just one minute before adding them to the finished dish because that one minute turns them from boring to completely irreplaceable.
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