General Vegetable Stir-Fry with Soy-Ginger Sauce

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

A quick and colorful stir-fry combining crisp vegetables with a savory soy-ginger glaze. This asian-inspired stir fry (vegetarian, vegan option) ready in about 20 minutes pairs carrot, red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 10 min Serves 4 Asian cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 3 tbsp water until smooth; set sauce aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the pan, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 large julienned carrot, 1 medium sliced red bell pepper, 2 cups broccoli florets, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are bright and tender-crisp.
  5. Step 5: Pour the prepared soy-ginger sauce over the vegetables, stirring constantly until the sauce thickens and coats the veggies, about 2 minutes.
  6. Step 6: Drizzle 2 tbsp sesame oil over the stir-fry and sprinkle 3 sliced green onions on top before serving immediately.

Frequently asked questions

How long does General Vegetable Stir-Fry with Soy-Ginger Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover General Vegetable Stir-Fry with Soy-Ginger Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrot from drying out.

Can I substitute ingredients in General Vegetable Stir-Fry with Soy-Ginger 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 General Vegetable Stir-Fry with Soy-Ginger Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 General Vegetable Stir-Fry with Soy-Ginger Sauce vegetarian?

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

What others are saying

Related recipes