Veggie Stir Fry with Garlic-Ginger Sauce
A quick and nutritious vegetable stir fry with a savory garlic-ginger sauce. This asian-inspired vegetarian ready in about 20 minutes pairs broccoli florets, carrot, sliced into thin rounds, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, 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 cups broccoli florets
- 1 medium carrot, sliced into thin rounds
- 1 large red bell pepper, sliced into thin strips
- 1 cup snap peas
- 2 tbsp sesame oil
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
- Step 2: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 medium sliced carrot, 1 large sliced red bell pepper, and 1 cup snap peas. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
- Step 4: Pour the soy sauce mixture over the vegetables and cook, stirring constantly, for another 2 minutes until the sauce thickens and coats the vegetables.
- Step 5: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions before serving.
Frequently asked questions
How long does Veggie Stir Fry with Garlic-Ginger 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 Veggie Stir Fry with Garlic-Ginger 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 Veggie Stir Fry with Garlic-Ginger 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 Veggie Stir Fry with Garlic-Ginger 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 Veggie Stir Fry with Garlic-Ginger Sauce 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
- ★★★★★
Homeschoolers will love this! The colors are vibrant and the sauce is tangy and sweet. Made it twice this week.
- ★★★★★
Authentic taste, but I added a bit more soy sauce. The stir fry was quick and healthy for my family.
- ★★★★★
This recipe saved me on busy weeknights. The sauce is flavorful and my son asked for seconds.
