Spring Vegetable Stir-Fry with Ginger-Sesame Sauce
A light, colorful stir-fry featuring crisp spring vegetables in a savory-sweet ginger-sesame sauce, served over rice for a refreshing weeknight meal. This asian-inspired vegetarian ready in about 25 minutes blends broccoli florets, trimmed snow peas, thinly sliced carrots 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
- 1 cup broccoli florets
- 1 cup, trimmed snow peas
- 1/2 cup, thinly sliced carrots
- 1/2 cup, thinly sliced bell pepper
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 cup water
- 1 tsp sesame seeds
- 2 cups cooked rice
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 1/4 cup water to make the sauce.
- Step 2: Heat 1 tbsp vegetable oil in a wok over high heat until smoking. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add 1 cup broccoli florets, 1/2 cup thinly sliced carrots, and 1/2 cup sliced bell pepper. Stir-fry for 4-5 minutes until crisp-tender.
- Step 4: Add 1 cup trimmed snow peas and the prepared sauce. Cook for 2-3 minutes until sauce thickens and coats vegetables.
- Step 5: Remove from heat, sprinkle with 1 tsp sesame seeds, and serve over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Stir-Fry with Ginger-Sesame Sauce take to make?
Total time is about 25 minutes (15 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 Spring Vegetable Stir-Fry with Ginger-Sesame 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 Spring Vegetable Stir-Fry with Ginger-Sesame 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 Spring Vegetable Stir-Fry with Ginger-Sesame 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 Spring Vegetable Stir-Fry with Ginger-Sesame 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.
What others are saying
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
