Vegetable Stir Fry with Garlic and Ginger
A colorful mix of fresh vegetables quickly stir-fried with garlic and ginger for a bright, globally-inspired vegetarian dish. This asian-inspired vegetarian (vegetarian) ready in about 18 minutes pairs broccoli florets, snap peas, 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 medium, sliced into thin strips red bell pepper
- 1 cup snap peas
- 1 large, julienned carrot
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 sliced for garnish green onions
- 1 tsp for garnish sesame seeds
- 1/4 tsp optional red chili flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 2: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot to the wok. Stir-fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
- Step 3: Lower heat to medium and add 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp red chili flakes if using. Toss to coat vegetables evenly and cook for an additional 1 minute until sauce thickens slightly.
- Step 4: Remove from heat and transfer to serving dish. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir Fry with Garlic and Ginger 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 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 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 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 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.
