Vegetable Stir-Fry with Ginger-Sesame Sauce over Jasmine Rice
A colorful medley of crisp vegetables stir-fried with fresh ginger and garlic, coated in a savory sesame sauce and served over fragrant jasmine rice. This asian-inspired vegetarian (gluten free option) ready in about 35 minutes blends jasmine rice (uncooked), water, canola oil 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 280 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.
Ingredients
- 1 cup jasmine rice (uncooked)
- 1.5 cups water
- 2 tbsp canola oil
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (sliced into thin strips)
- 2 cups broccoli florets
- 1 large carrot (julienned)
- 1 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
- 2 tbsp green onions (sliced)
Instructions
- Step 1: In a medium saucepan, combine 1 cup jasmine rice and 1.5 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy. Remove from heat and let stand covered for 5 minutes.
- Step 2: Heat 2 tbsp canola oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 sliced red bell pepper, 2 cups broccoli florets, 1 julienned large carrot, and 1 cup snap peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender-crisp and bright in color.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil. Toss vegetables to coat evenly and cook for another 1 minute until sauce slightly thickens.
- Step 5: Serve the stir-fried vegetables over a bed of jasmine rice. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Ginger-Sesame Sauce over Jasmine Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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-Sesame Sauce over Jasmine Rice?
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-Sesame Sauce over Jasmine Rice?
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-Sesame Sauce over Jasmine Rice 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-Sesame Sauce over Jasmine Rice gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
