Stir-Fried Green Beans and Carrots with Ginger
Crisp-tender vegetables coated in a savory ginger-garlic sauce, ready in 15 minutes for a vibrant side dish. This asian-inspired quick meals (vegetarian) ready in about 20 minutes pairs medium, julienned carrots, minced garlic, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 12 oz, trimmed and cut into 1-inch pieces green beans
- 2 medium, julienned carrots
- 2 cloves, minced garlic
- 1 tsp, minced ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp sugar
- 1/4 tsp red pepper flakes
- to taste salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
- Step 2: Add 12 oz trimmed green beans and 2 medium julienned carrots, stir-frying for 3 minutes until starting to soften.
- Step 3: Add 2 minced garlic cloves and 1 tsp minced ginger, stir-frying for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp sugar, and 1/4 tsp red pepper flakes, cooking for 2 minutes until vegetables are crisp-tender and coated in sauce.
- Step 5: Season with salt to taste and serve immediately.
Frequently asked questions
How long does Stir-Fried Green Beans and Carrots with Ginger 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 Stir-Fried Green Beans and Carrots with 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 medium, julienned carrots from drying out.
Can I substitute ingredients in Stir-Fried Green Beans and Carrots with 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 Stir-Fried Green Beans and Carrots with 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 Stir-Fried Green Beans and Carrots with 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
- ★★★★★
Perfect for a quick weeknight dinner. The ginger gave it a nice kick.
- ★★★★★
Loved it! My family devoured these green beans. So simple and delicious.
- ★★★★☆
Cooked in a flash! Only issue: my carrots took a bit longer to soften than the beans.
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