This Ginger Veggie Stir Fry is a vibrant and satisfying dish that I love making when I’m craving something wholesome, light, and packed with flavor. It’s a quick way for me to use up whatever fresh vegetables I have on hand, and I enjoy how the mild ginger flavor brings a gentle warmth to the dish without overwhelming it. The vegetables stay crisp-tender, the sauce clings to every bite thanks to the cornstarch, and the whole meal comes together in less than an hour. I usually serve it over jasmine rice or noodles, and it never fails to please.

Why You’ll Love This Recipe

I love how this recipe is incredibly flexible—I can swap in my favorite seasonal veggies or add proteins like tofu or chicken. The prep is simple, the cook time is short, and the flavor is fresh and light. It doesn’t require any special ingredients, and I often find that I already have everything in my kitchen. Whether I’m making dinner on a busy weeknight or meal prepping for the next day, this stir fry always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons vegetable oil, divided (2 tablespoons for the marinade and 2 tablespoons for stir-frying)

• 2 teaspoons chopped fresh ginger root, divided (1 teaspoon for marinade, 1 teaspoon added while cooking)

• 1 ½ cloves garlic, crushed

• 1 tablespoon cornstarch

• 1 small head of broccoli, chopped into bite-sized florets

• ¾ cup carrots, julienned or thinly sliced

• ½ cup snow peas, ends trimmed

• ½ cup green beans, halved crosswise

• 2 ½ tablespoons water

• 2 tablespoons soy sauce

• ¼ cup onion, finely chopped

• ½ tablespoon salt, or to taste

Directions

1. I begin by placing 2 tablespoons of vegetable oil in a large mixing bowl. I add 1 teaspoon of the chopped ginger root, the crushed garlic, and the cornstarch. I stir everything until the cornstarch dissolves and forms a smooth mixture.

2. Into this bowl, I toss the broccoli, carrots, snow peas, and green beans. I mix them well to coat all the vegetables evenly with the marinade.

3. I heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, I add the marinated vegetables to the pan. I stir them constantly for about 2 minutes to prevent burning and to evenly cook the outer layers.

4. I pour in the water and soy sauce. Then I add the chopped onion, remaining 1 teaspoon of ginger, and salt. I continue cooking and stirring the vegetables for another 5 to 7 minutes, until they are tender but still slightly crisp.

5. Once everything is well coated and cooked through, I remove the pan from the heat and serve the stir fry hot. I usually pair it with a side of jasmine rice, brown rice, or noodles for a complete meal.

Servings And Timing

• Servings: 6

• Prep Time: 25 Minutes

• Cook Time: 15 Minutes

• Total Time: 40 Minutes

Variations

I often make this recipe my own by using different vegetables based on what I have available. Red bell peppers, mushrooms, zucchini, asparagus, and baby corn all work beautifully. If I want a heartier meal, I add protein such as cubed tofu, thinly sliced chicken breast, or shrimp. For a touch of sweetness, pineapple chunks are a great addition near the end of cooking. A drizzle of sesame oil or a sprinkle of chili flakes can also add a nice twist to the flavor profile.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I usually return the stir fry to a skillet over medium heat with a splash of water or soy sauce to loosen the sauce and refresh the vegetables. If I’m in a hurry, the microwave works too—just a couple of minutes on high, stirring halfway through to ensure even heating.

FAQs

Can I Use Frozen Vegetables In This Recipe?

Yes, I’ve used frozen vegetables when I’m short on time or ingredients. I thaw them first and pat them dry to avoid excess water, which can make the stir fry soggy.

What Protein Can I Add To Make It More Filling?

I like adding tofu, shrimp, or sliced chicken breast to boost the protein content. I cook the protein separately and then mix it in during the last few minutes of stir-frying.

How Do I Make This Recipe Spicier?

To give this dish a kick, I sometimes add crushed red pepper flakes, a dash of hot sauce, or a spoonful of chili paste when adding the soy sauce.

Can I Prep This Stir Fry Ahead Of Time?

Yes, I often chop all the vegetables and mix the marinade ahead of time. I store them separately in the fridge, and when I’m ready to cook, everything comes together in minutes.

Is This Dish Gluten-Free?

To make this dish gluten-free, I simply swap the regular soy sauce with a gluten-free version like tamari or coconut aminos.

Conclusion

This Ginger Veggie Stir Fry is one of those recipes I keep coming back to because it’s easy, healthy, and endlessly adaptable. I love how it makes vegetables the star of the plate while delivering bold, fresh flavors in every bite. Whether I’m looking for a meatless main or a quick veggie side, this stir fry always fits the bill and leaves me satisfied.