Vegetable Stir-Fry with Ginger and Garlic Soy Sauce

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

A colorful medley of crisp vegetables tossed in a savory ginger-garlic soy sauce for a quick, wholesome meal. This Asian-inspired healthy bowl recipe (vegan, gluten free), ready in about 20 minutes, pairs broccoli florets, sliced carrots, red bell pepper strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Serves 3 Asian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 cup broccoli florets, 1 cup sliced carrots, 1 cup red bell pepper strips, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant in color.
  4. Step 4: Pour in 3 tbsp soy sauce and 2 tbsp sesame oil, tossing to coat the vegetables evenly. Cook for an additional 2 minutes until the sauce thickens slightly and glazes the vegetables.
  5. Step 5: Remove from heat and sprinkle with 1 tsp toasted sesame seeds if using. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Vegetable Stir-Fry with Ginger and Garlic Soy Sauce 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 Vegetable Stir-Fry with Ginger and Garlic Soy Sauce?

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 Ginger and Garlic Soy 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 Vegetable Stir-Fry with Ginger and Garlic Soy Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger and Garlic Soy Sauce vegan?

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

What others are saying

Related recipes