Ginger Stir-Fried Vegetables (Printable)

Crisp vegetables wok-tossed with fresh ginger and savory soy 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

# How to Make It:

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 2–3 minutes until beginning to soften.
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 and toss well to coat all vegetables. Cook for another 1–2 minutes until heated through.
07 - Remove from heat and sprinkle with green onions and toasted sesame seeds before serving.

# Expert Suggestions:

01 -
  • It comes together faster than deciding what to order for takeout, yet tastes like you planned it all along.
  • The vegetables stay crisp and alive instead of turning mushy, which honestly changed how I think about stir-frying.
  • That warm ginger bite lingers just right, never overwhelming, always comforting.
02 -
  • The high heat is not optional, it's the whole point—it's what gives you vegetables that taste crisp and alive instead of steamed and sad.
  • Prep every single ingredient before you turn on the heat because once you start, there's no time to chop onions or measure sauce.
03 -
  • Cut your vegetables slightly larger than you think you need because they shrink more than you'd expect once they hit that hot pan.
  • Keep your wok or skillet moving constantly, this isn't the kind of cooking where you can step away for even a few seconds.
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