Vegetable Stir-Fry with Ginger and Garlic
A quick and vibrant stir-fry with crisp vegetables, fresh ginger, and garlic, served over rice. This asian ready in about 17 minutes pairs vegetable oil, minced fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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, bell peppers, carrots, snap peas) mixed vegetables
- 2 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 3, minced garlic cloves
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/4 tsp salt
- 2 cups cooked rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
- Step 2: Add 1 tbsp minced ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 3: Add 2 cups mixed vegetables and stir-fry for 4-5 minutes, or until crisp-tender and lightly browned at the edges.
- Step 4: Stir in 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/4 tsp salt, cooking for 1 minute more until vegetables are evenly coated.
- Step 5: Serve immediately over 2 cups cooked rice, garnishing with extra ginger if desired.
Frequently asked questions
How long does Vegetable Stir-Fry with Ginger and Garlic take to make?
Total time is about 17 minutes (10 min prep + 7 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 Ginger and Garlic?
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 vegetable oil from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Ginger and Garlic?
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 Ginger and Garlic 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 Vegetable Stir-Fry with Ginger and Garlic?
Asian asian 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
