Broccoli and Snap Pea Stir-Fry with Ginger-Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetable medley featuring equal portions of broccoli and snap peas in a fragrant ginger-soy glaze, perfect for a light weeknight meal. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes blends broccoli florets, snap peas, minced garlic 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 320 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare 2 cups of cooked rice and set aside. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon sugar until the sugar dissolves.
  2. Step 2: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add 1 cup broccoli florets and 1 cup snap peas, stirring to coat. Cook for 4-5 minutes until the vegetables are tender-crisp, stirring occasionally.
  3. Step 3: Add 2 minced garlic cloves and 1 tablespoon grated ginger to the skillet, stirring for 30 seconds until fragrant. Pour in the prepared sauce and cook for 1 more minute until the sauce thickens and coats the vegetables.
  4. Step 4: Serve the stir-fry over the cooked rice, garnished with sesame seeds if desired.

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Frequently asked questions

How long does Broccoli and Snap Pea Stir-Fry with Ginger-Soy Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Broccoli and Snap Pea Stir-Fry with Ginger-Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Broccoli and Snap Pea Stir-Fry with Ginger-Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Broccoli and Snap Pea Stir-Fry with Ginger-Soy Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Broccoli and Snap Pea Stir-Fry with Ginger-Soy Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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