Mixed Vegetable Stir-Fry with Ginger and Soy Sauce
A quick and vibrant stir-fry featuring a colorful mix of vegetables, fresh ginger, and savory soy sauce, ready in under 30 minutes. This asian-inspired asian (vegetarian, gluten-free) ready in about 30 minutes blends vegetable oil, sliced (mixed colors) bell peppers, broccoli florets 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 280 calories and feeds 4, 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.
Ingredients
- 2 tbsp vegetable oil
- 1 cup sliced (mixed colors) bell peppers
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup sliced onion
- 2 tbsp minced fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water
- 2 cups cooked rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1/2 cup sliced onion and stir-fry for 2 minutes until translucent.
- Step 2: Add 1 cup sliced bell peppers, 1 cup broccoli florets, and 1 cup sliced carrots. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 3: Add 2 tbsp minced fresh ginger, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup water. Cook for 2-3 minutes more until sauce thickens and coats the vegetables.
Frequently asked questions
How long does Mixed Vegetable Stir-Fry with Ginger and Soy Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mixed Vegetable Stir-Fry with Ginger and 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 Mixed Vegetable Stir-Fry with Ginger and 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 Mixed Vegetable Stir-Fry with Ginger and Soy 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 Mixed Vegetable Stir-Fry with Ginger and Soy Sauce vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made it last night and it was perfect. The soy sauce and ginger combo is unbeatable.
- ★★★★★
My kids asked for seconds. So simple and healthy!
- ★★★★★
This stir-fry was a family favorite! The ginger gave it the perfect zing.
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