Spring Vegetable Stir-Fry with Sesame and Ginger
Bright, vibrant stir-fry featuring seasonal asparagus, snow peas, and carrots in a fragrant ginger-soy sauce. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs chopped bok choy, trimmed snow peas, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, 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
- 4 cups, chopped bok choy
- 1 cup, trimmed snow peas
- 1 cup, julienned carrots
- 1/2 cup, thinly sliced bell pepper
- 2 cloves, minced garlic
- 1 tablespoon, minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds
Instructions
- Step 1: Heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Step 2: Add the 1 cup julienned carrots and 1/2 cup thinly sliced bell pepper, stir-frying for 2 minutes until slightly softened.
- Step 3: Add the 4 cups chopped bok choy and 1 cup trimmed snow peas, stir-frying for 3 minutes until vegetables are bright green and tender-crisp.
- Step 4: Add the 2 minced garlic cloves and 1 tablespoon minced ginger, stir-frying for 30 seconds until fragrant.
- Step 5: Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, and 2 tablespoons water. Pour over vegetables and stir to coat, cooking for 1 minute until sauce thickens.
- Step 6: Garnish with 1 teaspoon sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Stir-Fry with Sesame and Ginger take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sesame and Ginger?
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 chopped bok choy from drying out.
Can I substitute ingredients in Spring Vegetable Stir-Fry with Sesame and Ginger?
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 Sesame and Ginger 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.
Is Spring Vegetable Stir-Fry with Sesame and Ginger 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
