Best Vegetable Stir-Fry with Ginger-Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Vibrant colors, crisp-tender vegetables, and a savory-sweet glaze — this stir-fry is best when cooked in a hot wok for maximum flavor. This asian-inspired vegetarian (gluten-free) ready in about 28 minutes blends broccoli florets, thinly sliced carrots, sliced bell peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups broccoli florets
• 1 cup, thinly sliced carrots
• 1 cup, sliced bell peppers
• 1 cup snow peas
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil

Instructions

1. Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking, then add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup bell peppers; stir-fry for 3 minutes until vegetables are crisp-tender.
4. Step 4: Add 1 cup snow peas and continue cooking for 2 minutes until all vegetables are vibrant and slightly charred at the edges.
5. Step 5: Pour the sauce mixture over vegetables, stirring constantly until it thickens and coats the vegetables, about 1 minute, then serve immediately over rice.