Ginger Stir-Fried Vegetables (Print version)

Vibrant Asian-style vegetables with fresh ginger and savory soy sauce, ready in 25 minutes.

# What You'll Need:

→ Vegetables

01 - 1 cup broccoli florets
02 - 1 cup sliced carrots
03 - 1 red bell pepper, sliced
04 - 1 cup snap peas, trimmed
05 - 1 small yellow onion, thinly sliced
06 - 1 cup sliced mushrooms

→ Aromatics & Sauce

07 - 2 tablespoons fresh ginger, finely grated
08 - 3 cloves garlic, minced
09 - 3 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon maple syrup or honey
14 - 1/4 teaspoon crushed red pepper flakes, optional

→ Finishing

15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds

# How-To Steps:

01 - In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and red pepper flakes. Set aside.
02 - Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
03 - Add ginger and garlic; stir-fry for 30 seconds until fragrant.
04 - Add onion, carrots, and broccoli. Stir-fry for 2-3 minutes.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for 3-4 minutes until vegetables are crisp-tender.
06 - Pour in the prepared sauce. Toss well to coat all vegetables. Cook for 1-2 minutes until heated through.
07 - Remove from heat. Sprinkle with green onions and toasted sesame seeds before serving.

# Tips from the pros:

01 -
  • It comes together in under 30 minutes, which means you can actually get a home-cooked meal on the table on a busy weeknight.
  • The vegetables stay crisp and bright, nothing mushy or sad, because the whole process is built on speed and high heat.
  • One pan does all the work, so cleanup is minimal and your wallet stays happy with minimal oil and fuel.
02 -
  • Don't prep all your vegetables and then wonder why your wok is empty for 10 minutes—have everything cut and ready before you turn on the heat, because once you start, there's no pause button.
  • The sauce is the backbone of this dish; skipping the whisking step or trying to improvise it on the fly makes the whole thing taste flat and one-note instead of layered and interesting.
03 -
  • Keep your heat high and your movement constant; this is the stir-fry golden rule that separates a soggy mess from a restaurant-quality dish.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, because that extra step makes them taste richer and more nutty instead of just like seeds.
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