Vegetable Stir-Fry with Ginger and Soy Sauce

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

A quick, colorful stir-fry featuring crisp vegetables and a savory ginger-soy sauce. This asian (vegetarian, gluten-free) ready in about 20 minutes blends vegetable oil, broccoli florets, sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 140 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Asian cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat.
  2. Step 2: Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas to the skillet. Stir-fry for 4 minutes until vegetables are crisp-tender.
  3. Step 3: Add 2 minced garlic cloves and 1 minced tbsp fresh ginger, and stir-fry for 30 seconds until fragrant.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, and 1/4 cup water until sugar dissolves.
  5. Step 5: Pour the sauce mixture into the skillet, toss to coat vegetables, and cook for 2 minutes until sauce thickens slightly.

Frequently asked questions

How long does Vegetable Stir-Fry with Ginger and Soy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable Stir-Fry with Ginger and Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vegetable Stir-Fry with Ginger and 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 Soy Sauce 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 Ginger and Soy Sauce vegetarian?

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

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