Ginger Stir-Fried Vegetables (Printable Version)

Crisp vegetables wok-tossed 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
14 - 1/4 teaspoon crushed red pepper flakes

→ Finishing

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

# How to Make It:

01 - Whisk together soy sauce, rice vinegar, maple syrup, and red pepper flakes in a small bowl. 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 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.

# Expert Tips:

01 -
  • The ginger creates this incredible warming fragrance that fills your entire kitchen while cooking
  • Everything comes together in under 25 minutes but tastes like you spent much longer on it
  • You can use whatever vegetables you have in your crisper drawer
02 -
  • Prep all your vegetables before you start cooking. Once that heat is on, everything moves too fast to chop and cook simultaneously
  • Crowding the pan will make your vegetables steam instead of stir-fry. Work in batches if necessary or use your biggest pan
03 -
  • Grate your ginger against the grain to avoid those tough fibrous strands in your finished dish
  • Let your wok or skillet get properly hot before adding any ingredients. That sizzle is what creates the signature stir-fry flavor
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