Ginger-Soy Stir-Fried Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant medley of crisp vegetables in a savory ginger-soy sauce, ready in 20 minutes. This asian-inspired asian (vegetarian, low carb) ready in about 23 minutes pairs cut into florets broccoli, (12 oz), sliced bell peppers, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 3.5 (15 ratings) Prep: 15 min Cook: 8 min Serves 4 Asian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Step 2: Add 1 tbsp minced ginger, 2 minced garlic cloves, and stir for 30 seconds until fragrant.
  3. Step 3: Add 10 oz broccoli florets, 12 oz sliced bell peppers, and 8 oz julienned carrots. Stir-fry for 5 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk together 3 tbsp soy sauce, 1 tsp cornstarch, 2 tbsp water, and 1 tsp sesame oil in a small bowl.
  5. Step 5: Pour sauce over vegetables and cook for 2-3 minutes until glossy and thickened, stirring constantly.

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Frequently asked questions

How long does Ginger-Soy Stir-Fried Vegetables take to make?

Total time is about 23 minutes (15 min prep + 8 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 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 cut into florets broccoli from drying out.

Can I substitute ingredients in Ginger-Soy Stir-Fried 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 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.

Is Ginger-Soy Stir-Fried Vegetables vegetarian?

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

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