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How to Make a Colorful Veggie Stir Fry with Zesty Ginger Soy Sauce

This colorful Veggie Stir Fry is a delicious way to pack more vegetables into your diet. Crisp-tender vegetables are quickly cooked in a hot wok and tossed with a homemade ginger soy sauce that's bursting with umami flavor. It's a versatile dish that can be customized with your favorite veggies and served over rice or noodles for a satisfying meal.

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Recipe Details

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This vibrant Veggie Stir Fry with Ginger Soy Sauce is a quick, healthy, and flavorful dish that combines crisp vegetables with a savory-sweet Asian-inspired sauce. It's perfect for a weeknight dinner or meal prep.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup snap peas
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
  • 1/2 cup sliced onions
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger

For the sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup water

For garnish:

  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water to make the sauce. Set aside.

  2. Heat vegetable oil in a large wok or skillet over high heat.

  3. Add broccoli and carrots to the wok. Stir-fry for 2-3 minutes until they start to soften.

  4. Add bell peppers, snap peas, mushrooms, and onions. Continue to stir-fry for another 3-4 minutes until vegetables are crisp-tender.

  5. Push vegetables to the side of the wok and add minced garlic and grated ginger to the center. Cook for 30 seconds until fragrant.

  6. Pour the prepared sauce into the wok and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the vegetables.

  7. Remove from heat and garnish with sliced green onions and toasted sesame seeds.

  8. Serve hot over steamed rice or noodles.

Chef's Notes

  • For added protein, consider adding tofu, tempeh, or your favorite meat (chicken, beef, or shrimp work well).
  • Feel free to customize the vegetable mix based on what's in season or your personal preferences.
  • To make this dish gluten-free, use tamari instead of soy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
  • For a spicier version, add a teaspoon of sriracha or red pepper flakes to the sauce.

Nutritional Info

Per serving (without rice or noodles):

  • Calories: Approximately 180
  • Protein: 5g
  • Fiber: 4g
  • Vitamin A: 80% DV
  • Vitamin C: 200% DV
  • Iron: 10% DV

This dish is low in calories and high in vitamins and minerals, making it a nutritious choice for a balanced diet.

Serving Suggestions

  • Serve over brown rice, quinoa, or whole wheat noodles for a complete meal.
  • Pair with a side of miso soup for an Asian-inspired dinner.
  • For a refreshing beverage, serve with iced green tea or a cucumber-mint infused water.
  • Garnish with crushed peanuts or cashews for added crunch and protein.
  • This stir fry is great for meal prep – divide into containers with rice for easy lunches throughout the week.