Spring Vegetable Stir-Fry with Ginger and Scallions

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

A light, colorful dish featuring crisp-tender seasonal vegetables in a fragrant ginger-scallion sauce. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs trimmed snow peas, trimmed sugar snap peas, cut into 1-inch pieces green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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 2 Asian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 teaspoon minced ginger and 2 sliced scallions (white parts), stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 cup snow peas, 1 cup sugar snap peas, 1/2 cup green beans, 1/2 cup broccoli florets, and 1/2 cup carrots to the skillet.
  4. Step 4: Stir-fry for 5-7 minutes, or until vegetables are crisp-tender and bright green.
  5. Step 5: Whisk together 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon honey in a small bowl.
  6. Step 6: Pour sauce over vegetables, stirring to coat evenly.
  7. Step 7: Add 1/4 teaspoon red pepper flakes (if using) and the sliced green scallion parts, cooking for 1 minute more.

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Frequently asked questions

How long does Spring Vegetable Stir-Fry with Ginger and Scallions 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 Spring Vegetable Stir-Fry with Ginger and Scallions?

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 trimmed snow peas from drying out.

Can I substitute ingredients in Spring Vegetable Stir-Fry with Ginger and Scallions?

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 Spring Vegetable Stir-Fry with Ginger and Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spring Vegetable Stir-Fry with Ginger and Scallions 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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