Description
This Ginger Veggie Stir Fry is a fresh, quick, and flavorful dish featuring crisp-tender vegetables tossed in a light ginger-garlic soy sauce. It’s a versatile and healthy meatless meal that comes together in under an hour, perfect for weeknight dinners.
Ingredients
- 4 tablespoons vegetable oil, divided
- 2 teaspoons chopped fresh ginger root, divided
- 1 ½ cloves garlic, crushed
- 1 tablespoon cornstarch
- 1 small head broccoli, chopped into florets
- ¾ cup carrots, julienned or thinly sliced
- ½ cup snow peas, ends trimmed
- ½ cup green beans, halved
- 2 ½ tablespoons water
- 2 tablespoons soy sauce
- ¼ cup onion, finely chopped
- ½ tablespoon salt, or to taste
Instructions
- In a large bowl, mix 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch until smooth.
- Add broccoli, carrots, snow peas, and green beans to the bowl. Toss to coat with the marinade.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat.
- Add the marinated vegetables and stir constantly for 2 minutes.
- Pour in water and soy sauce. Add chopped onion, remaining ginger, and salt.
- Continue cooking, stirring for 5–7 minutes, until vegetables are tender-crisp.
- Remove from heat and serve hot over rice or noodles.
Notes
- Substitute or add other vegetables like bell peppers, mushrooms, or zucchini.
- Add tofu, shrimp, or chicken for more protein.
- Use gluten-free soy sauce (tamari) to make this dish gluten-free.
- Add crushed chili flakes or chili paste for extra heat.
- Reheat leftovers in a skillet with a splash of water or soy sauce to refresh the vegetables.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (of 6)
- Calories: 160
- Sugar: 4g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
