Ginger Stir-Fried Vegetables (Print version)

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

# What You 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 crushed 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 to the hot oil; stir-fry for 30 seconds until fragrant.
04 - Add onion, carrots, and broccoli. Stir-fry for 2–3 minutes until they begin to soften.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for 3–4 minutes until all vegetables are crisp-tender.
06 - Pour in the prepared sauce and toss well to coat all vegetables. Cook for 1–2 minutes until heated through.
07 - Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds before serving.

# Expert Tips:

01 -
  • Everything cooks in under 25 minutes, so weeknight dinners feel less stressful and more satisfying.
  • The ginger brings this unexpected warmth that makes people ask what your secret ingredient is.
  • It's naturally vegan and gluten-free without tasting like you're settling for anything.
02 -
  • Prep everything before you turn on the heat—stir-frying moves fast enough that you won't have time to chop once things are cooking.
  • Don't crowd the pan with vegetables or they'll steam instead of fry; if your skillet feels full, work in batches and that's actually fine.
  • The moment everything looks crisp-tender is the moment to stop—one extra minute makes a real difference in whether this tastes fresh or mushy.
03 -
  • If your pan isn't quite hot enough when you add vegetables, they'll release water and steam instead of frying—wait for that shimmer and trust it.
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you have time; they'll taste deeper and more itself than anything pre-toasted.
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