Spring Vegetable Stir-Fry with Ginger-Soy Glaze
A vibrant medley of fresh spring vegetables tossed in a savory ginger-soy glaze for a quick, healthy stir-fry. This asian-inspired stir fry (vegetarian) ready in about 25 minutes pairs carrot, julienned, snap peas, trimmed, baby bok choy, halved lengthwise 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.
Ingredients
- 1 medium carrot, julienned
- 1 cup snap peas, trimmed
- 2 heads baby bok choy, halved lengthwise
- 1 medium red bell pepper, thinly sliced
- 2 cloves minced garlic
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey in a small bowl and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 cloves minced garlic and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add 1 medium julienned carrot, 1 cup snap peas, 2 halved baby bok choy heads, and 1 sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender and bright.
- Step 4: Pour the soy sauce mixture over vegetables and toss to coat. Drizzle 1 tbsp sesame oil and stir-fry for another 1 minute until the sauce thickens slightly and glazes the veggies.
- Step 5: Remove from heat and sprinkle 1 tsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Spring Vegetable Stir-Fry with Ginger-Soy Glaze take to make?
Total time is about 25 minutes (15 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-Soy Glaze?
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 carrot, julienned from drying out.
Can I substitute ingredients in Spring Vegetable Stir-Fry with Ginger-Soy Glaze?
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-Soy Glaze 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 Spring Vegetable Stir-Fry with Ginger-Soy Glaze 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.
What others are saying
- ★★★★★
My family devoured this dish. The vegetables stayed crisp and the glaze was delicious.
- ★★★★★
This stir-fry was a hit at my dinner party! The ginger-soy glaze was the perfect balance of sweet and savory.
- ★★★★☆
Loved the flavors, but the glaze was a bit too salty for my taste. Otherwise, perfect!
