Vegetable Stir-Fry with Soy-Ginger Glaze
A vibrant medley of crisp vegetables glazed with a tangy soy-ginger sauce, perfect for a colorful, protein-packed meal. This asian-inspired asian (vegetarian) ready in about 35 minutes pairs medium (sliced) bell peppers, (julienne-cut) carrots, (trimmed) snow peas 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. 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 medium (sliced) bell peppers
- 1 head (florets, cut into small pieces) broccoli
- 1 cup (julienne-cut) carrots
- 1/2 cup (trimmed) snow peas
- 3 tbsp soy sauce
- 1 tbsp (grated) ginger
- 2 cloves (minced) garlic
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 1 cup (cooked, optional) rice
- 1 block (14 oz, cubed, optional) tofu
- 1 tbsp (for garnish) sesame seeds
- 1 tsp (optional) sriracha
Instructions
- Step 1: Heat 2 tbsp olive oil in a large wok or skillet over high heat. Add 1 tbsp sesame oil and swirl to coat the pan.
- Step 2: Add 2 minced garlic cloves and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant, then add 1/2 cup snow peas and stir-fry for 1-2 minutes until tender-crisp.
- Step 3: Toss in 1 cup julienne-cut carrots and 1 head broccoli florets. Cook for 3-4 minutes until the vegetables are just tender but still crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp sriracha (if using), and 1/4 cup water. Pour half the sauce into the wok and stir to coat the vegetables.
- Step 5: If using, add 1 block cubed tofu and cook for 2-3 minutes until golden. Serve immediately over 1 cup cooked rice, garnished with 1 tbsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Soy-Ginger Glaze take to make?
Total time is about 35 minutes (20 min prep + 15 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 Soy-Ginger Glaze?
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 medium (sliced) bell peppers from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Soy-Ginger Glaze?
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 Soy-Ginger Glaze 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 Soy-Ginger Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
