Korean-Ginger Vegetable Stir-Fry
A vibrant stir-fry bursting with umami and heat, featuring crisp vegetables and a tangy gochujang glaze. This korean-inspired asian (vegetarian) ready in about 35 minutes pairs red, julienned bell pepper, julienned carrots, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 head, cut into 1/2-inch florets broccoli
- 1 red, julienned bell pepper
- 1 cup, julienned carrots
- 1 cup, trimmed snap peas
- 1 tbsp, grated ginger
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp grated ginger and sauté for 30 seconds until fragrant.
- Step 2: Add broccoli florets, bell pepper, carrots, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp and lightly charred.
- Step 3: In a small bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, and 2 tbsp water to create a glossy glaze. Pour over the vegetables and stir to coat.
- Step 4: Cook for 2-3 minutes until the sauce thickens and coats the vegetables. Sprinkle with 1 tbsp sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Ginger Vegetable Stir-Fry take to make?
Total time is about 35 minutes (15 min prep + 20 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 Korean-Ginger Vegetable Stir-Fry?
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 red, julienned bell pepper from drying out.
Can I substitute ingredients in Korean-Ginger Vegetable Stir-Fry?
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 Korean-Ginger Vegetable Stir-Fry 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 Korean-Ginger Vegetable Stir-Fry 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
