Summer Vegetable Stir-Fry with Garlic and Ginger
A vibrant mix of summer vegetables quickly stir-fried with fragrant garlic and ginger for a fresh, colorful side or light main. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs broccoli florets, medium, sliced into half-moons zucchini, large, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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
- 2 cups broccoli florets
- 1 large, sliced into strips yellow bell pepper
- 1 medium, sliced into half-moons zucchini
- 1 large, julienned carrot
- 3, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2, sliced green onions
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
- Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the hot oil, stirring constantly for 30 seconds until fragrant but not browned.
- Step 3: Add 2 cups broccoli florets, 1 large sliced yellow bell pepper, 1 medium sliced zucchini, and 1 large julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant in color.
- Step 4: Pour in 3 tbsp soy sauce and 1 tbsp sesame oil, tossing to coat the vegetables evenly and cook for an additional 1 minute until the sauce slightly thickens.
- Step 5: Remove from heat, sprinkle 2 sliced green onions and 1 tsp toasted sesame seeds over the stir-fry, and serve immediately as a colorful side or vegetarian main dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Summer Vegetable Stir-Fry with Garlic and 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 Summer Vegetable Stir-Fry with Garlic 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 broccoli florets from drying out.
Can I substitute ingredients in Summer Vegetable Stir-Fry with Garlic 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 Summer Vegetable Stir-Fry with Garlic 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 Summer Vegetable Stir-Fry with Garlic 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.
Related recipes
Vegetable Stir-Fry with Colorful Bell Peppers and Sesame Soy Glaze
Vegetable Stir-Fry with Garlic-Soy Glaze and Sesame Seeds
Vegetable Stir-Fry with Teriyaki Glaze and Sesame Seeds
Vegetable Stir-Fry with Garlic Ginger Sauce and Sesame Seeds
Fun Vegetable Stir-Fry with Sweet Soy Glaze
Vegetable Stir-Fry with Ginger-Soy Sauce
