Shanghai-Style Vegetable Stir Fry with Garlic and Soy

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

A vibrant vegetable medley stir-fried with garlic and soy to deliver bold flavors and a satisfying crunch. This chinese-inspired vegetarian ready in about 20 minutes pairs vegetable oil, minced garlic cloves, halved baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, 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 3 Chinese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 4 cloves minced garlic and stir-fry for 30 seconds until aromatic.
  2. Step 2: Add 3 cups halved baby bok choy, 1 cup snap peas, 1 medium julienned carrot, and 1 cup sliced shiitake mushrooms. Stir-fry for 4-5 minutes until vegetables are tender-crisp and slightly blistered.
  3. Step 3: Drizzle 2 tbsp light soy sauce and 1 tsp sesame oil over the vegetables. Sprinkle 1/4 tsp white pepper and toss well to combine.
  4. Step 4: Cook for an additional 1-2 minutes until the sauce lightly coats the vegetables and they are heated through.

Frequently asked questions

How long does Shanghai-Style Vegetable Stir Fry with Garlic and Soy 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 Shanghai-Style Vegetable Stir Fry with Garlic and Soy?

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 vegetable oil from drying out.

Can I substitute ingredients in Shanghai-Style Vegetable Stir Fry with Garlic and Soy?

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 Shanghai-Style Vegetable Stir Fry with Garlic and Soy for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shanghai-Style Vegetable Stir Fry with Garlic and Soy 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.

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