Ginger Stir-Fried Vegetables (Print Version)

Crisp vegetables tossed with fresh ginger and savory soy sauce for a quick healthy meal.

# What to Use:

→ 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 Prepare:

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; 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 Advice:

01 -
  • The sauce comes together in seconds but tastes like it simmered for hours
  • You can use whatever vegetables are wilting in your crisper drawer
  • Everything cooks in one pan so cleanup is practically nonexistent
02 -
  • Prep absolutely everything before you start cooking—stir-frying waits for no one
  • Keep the vegetables moving in the pan or they'll steam instead of fry
  • If your pan starts looking dry, add a splash of water instead of more oil
03 -
  • Cut all vegetables to roughly the same size so everything finishes cooking together
  • Room temperature vegetables cook more evenly than cold ones from the fridge
  • Let the wok or pan get properly hot before adding any ingredients
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