Quick Vegetable Stir Fry with Ginger Soy Sauce

This vegetable stir fry is what I make when I want dinner on the table in 20 minutes and want to actually eat my vegetables. The ginger soy sauce is the key — it coats every vegetable in this savory, slightly sweet glaze that makes broccoli and bell peppers taste like the best thing you’ve ever eaten.

The most important thing I’ve learned about stir frying is to not touch the food too much. Let the vegetables sit in the hot wok for a minute before stirring. This gives them those beautiful charred spots that add so much flavor. You’re not steaming vegetables — you’re searing them, and that makes all the difference.

Sarah Mitchell

Quick Vegetable Stir Fry with Ginger Soy Sauce

This vegetable stir fry is what I make when I want dinner on the table in 20 minutes and want to actually eat my vegetables. The ginger soy sauce is the key — it coats every vegetable in this savory, slightly sweet glaze that makes broccoli and bell peppers taste like the best thing you've ever eaten.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 2 carrots, sliced thin on a diagonal
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons vegetable oil
• Sesame seeds and green onions for garnish
• Steamed rice for serving

Method

 

1. Mix the soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Set aside.
2. Heat the vegetable oil in a large wok or skillet over high heat until smoking.
3. Add the carrots and broccoli first — they take the longest to cook. Stir fry for 2-3 minutes.
4. Add the bell peppers, snap peas, and mushrooms. Stir fry for another 2-3 minutes.
5. Push the vegetables to the sides and add the garlic and ginger to the center. Cook for 30 seconds until fragrant.
6. Pour the sauce over everything and toss to coat.
7. Add the cornstarch slurry and stir until the sauce thickens and glazes the vegetables, about 1 minute.
8. Garnish with sesame seeds and sliced green onions.
9. Serve immediately over steamed rice.

Notes

Cut all your vegetables before you start cooking — stir frying happens fast and you won't have time to chop once the wok is hot. Add protein by tossing in cooked shrimp, chicken, or tofu at the end. The cornstarch slurry turns the sauce from watery to glossy and clingy — don't skip it.