Vegetable Stir-Fry with Ginger-Soy Glaze and Jasmine Rice
A colorful medley of crisp vegetables quickly stir-fried in a fragrant ginger-soy glaze, served over fluffy jasmine rice for a vibrant, satisfying meal. This asian-inspired vegetarian ready in about 30 minutes pairs jasmine rice, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 1/2 cups jasmine rice
- 3 cups water
- 2 tbsp vegetable oil
- 1 tbsp ginger, minced
- 3 cloves garlic cloves, minced
- 2 cups broccoli florets
- 1 large red bell pepper, sliced into strips
- 1 cup snap peas
- 1 large carrot, julienned
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 stalks green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 3 cups water, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
- Step 2: While the rice cooks, heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 tablespoon minced ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 large sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot to the wok. Stir-fry for 5-6 minutes until the vegetables are crisp-tender and bright in color.
- Step 4: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil. Pour this ginger-soy glaze over the vegetables and stir-fry for another 2 minutes until the sauce thickens slightly and evenly coats the vegetables.
- Step 5: Fluff the cooked jasmine rice with a fork and divide onto plates. Top with the vegetable stir-fry and garnish with 2 thinly sliced green onion stalks and 1 tablespoon toasted sesame seeds before serving.
Frequently asked questions
How long does Vegetable Stir-Fry with Ginger-Soy Glaze and Jasmine Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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-Soy Glaze and Jasmine Rice?
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 jasmine rice from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Ginger-Soy Glaze and 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-Soy Glaze and 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.
What goes well with Vegetable Stir-Fry with Ginger-Soy Glaze and Jasmine Rice?
Asian vegetarian 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.
