Stir-Fried Mixed Vegetables with Sesame-Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant medley of crisp vegetables bathed in a savory-sweet sauce, ready in 15 minutes for a colorful weeknight meal. This asian-inspired vegetarian ready in about 30 minutes blends broccoli florets, carrots, bell peppers 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 220 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut broccoli into 1-inch florets, carrots into thin matchsticks, bell peppers into thin strips, and snap peas in half. Mince 4 garlic cloves and grate 1 tbsp fresh ginger.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add broccoli and carrots, stir-frying for 3 minutes until slightly tender. Add bell peppers and snap peas, continuing to cook for 2 more minutes until vegetables are crisp-tender.
  3. Step 3: Add minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and 1/4 cup water, stirring to combine.
  4. Step 4: Mix 1 tbsp cornstarch with 1 tablespoon water to create a slurry, then add to the skillet. Cook for 1 minute, stirring, until the sauce thickens and coats the vegetables.
  5. Step 5: Remove from heat, stir in 2 tbsp chopped green onions, and serve immediately.

Frequently asked questions

How long does Stir-Fried Mixed Vegetables with Sesame-Ginger Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Mixed Vegetables with Sesame-Ginger 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 Stir-Fried Mixed Vegetables with Sesame-Ginger 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 Stir-Fried Mixed Vegetables with Sesame-Ginger 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 Stir-Fried Mixed Vegetables with Sesame-Ginger 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.

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