Ginger-Soy Stir-Fried Mixed Vegetables
Vibrant vegetables cooked with fresh ginger and soy sauce until crisp-tender, delivering a quick and colorful side dish. This asian-inspired vegetarian ready in about 25 minutes pairs broccoli florets, sliced (mixed colors) bell peppers, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.
Ingredients
- 1.5 cups broccoli florets
- 1 cup, sliced (mixed colors) bell peppers
- 1 cup, julienned carrots
- 1 cup snow peas
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
Instructions
- Step 1: In a small bowl, whisk 2 tbsp soy sauce and 1 tsp sesame oil to form the sauce.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add 1.5 cups broccoli florets, 1 cup sliced bell peppers, 1 cup julienned carrots, and 1 cup snow peas. Stir-fry for 5-7 minutes until vegetables are crisp-tender and lightly charred.
- Step 4: Pour the soy sauce mixture over the vegetables and stir to coat evenly. Cook for 1 more minute, then serve immediately.
Frequently asked questions
How long does Ginger-Soy Stir-Fried Mixed Vegetables take to make?
Total time is about 25 minutes (15 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 Ginger-Soy Stir-Fried Mixed Vegetables?
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 broccoli florets from drying out.
Can I substitute ingredients in Ginger-Soy Stir-Fried Mixed Vegetables?
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 Ginger-Soy Stir-Fried Mixed Vegetables 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.
What goes well with Ginger-Soy Stir-Fried Mixed Vegetables?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a quick weeknight dinner with the kids.
- ★★★★★
Made this for my picky eaters and they actually asked for seconds!
- ★★★★★
My family devoured it.
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