Spiced Vegetable Stir-Fry with Ginger and Tamarind Sauce
A vibrant stir-fry featuring crisp seasonal vegetables tossed in a tangy tamarind and ginger sauce, perfect for a quick vegetarian meal. This asian-inspired vegetarian ready in about 20 minutes blends large, julienned carrot, broccoli florets, snap peas 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 150 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
- 1 large, julienned carrot
- 1 medium, sliced into thin strips red bell pepper
- 2 cups broccoli florets
- 1 cup snap peas
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 2 tbsp tamarind paste
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tsp, toasted sesame seeds
- 2, sliced thinly scallions
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp soy sauce, and 1 tbsp brown sugar until the sugar dissolves. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
- Step 3: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves to the wok, stir-frying for 30 seconds until fragrant but not browned.
- Step 4: Add 1 large julienned carrot, 1 medium sliced red bell pepper, 2 cups broccoli florets, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant.
- Step 5: Pour the tamarind sauce over the vegetables and toss continuously for 1-2 minutes until the sauce thickens slightly and coats the vegetables.
- Step 6: Remove from heat and sprinkle 1 tsp toasted sesame seeds and 2 thinly sliced scallions over the stir-fry before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Vegetable Stir-Fry with Ginger and Tamarind Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Vegetable Stir-Fry with Ginger and Tamarind 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 Spiced Vegetable Stir-Fry with Ginger and Tamarind 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 Spiced Vegetable Stir-Fry with Ginger and Tamarind 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.
What goes well with Spiced Vegetable Stir-Fry with Ginger and Tamarind Sauce?
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.
