Turmeric-Ginger Stir-Fry with Broccoli and Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, aromatic stir-fry featuring broccoli and snap peas tossed in a golden turmeric-ginger sauce for a nutrient-packed side or main. This asian-inspired vegetarian (vegan, anti-inflammatory) ready in about 18 minutes pairs broccoli, snap peas, 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.

Prep: 10 min Cook: 8 min Serves 4 Asian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut broccoli into small florets and snap peas in half. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until hot.
  2. Step 2: Add 1 tablespoon grated ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant but not browned. Add broccoli and snap peas, then toss for 4 minutes until bright green and crisp-tender.
  3. Step 3: Stir in 1 teaspoon turmeric, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Squeeze juice from 1 lime over the vegetables and toss for 1 minute until the sauce thickens slightly and coats the vegetables.

Frequently asked questions

How long does Turmeric-Ginger Stir-Fry with Broccoli and Snap Peas take to make?

Total time is about 18 minutes (10 min prep + 8 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 Turmeric-Ginger Stir-Fry with Broccoli and Snap Peas?

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 from drying out.

Can I substitute ingredients in Turmeric-Ginger Stir-Fry with Broccoli and Snap Peas?

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 Turmeric-Ginger Stir-Fry with Broccoli and Snap Peas 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 Turmeric-Ginger Stir-Fry with Broccoli and Snap Peas vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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