Garlic Ginger Vegetable Stir Fry Recipe
A fragrant stir fry with garlic, ginger, and colorful vegetables tossed in a savory sauce—quick, plant-powered, and unapologetically flavorful.
Ingredients
- 2 tbsp sesame oil
- 4 cloves garlic minced
- 1½ tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium carrot julienned
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup mushrooms sliced
- ½ cup baby corn
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp chili flakes optional
- 1 tbsp sesame seeds
- 2 green onions chopped
Instructions
- Heat wok on medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t overcook, unless bitter perfume is your thing.
- Toss in bell peppers, carrot, broccoli, snap peas, mushrooms, and baby corn. Stir for 5 minutes, keeping vegetables bright and crisp.
- In a small bowl, whisk soy sauce, vinegar, maple syrup, and cornstarch slurry. Pour over vegetables, stir quickly until sauce thickens.
- Add chili flakes if you like extra sass. Stir another 3 minutes, coating veggies evenly.
- Garnish with sesame seeds and chopped green onions. Serve hot with noodles or rice.
Notes
Nutritional Values (per serving)
- Calories: 185
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin A: 52%
- Vitamin C: 88%
- Iron: 13%
- Potassium: 12%
- Folate: 17%
Notes and Tips
- Chop vegetables evenly for the ultimate magazine-worthy stir fry.
- Use tamari if you want a gluten-free version.
- Press in extra garlic for a dramatic flavor kick.
- Add tofu for protein if your appetite demands more muscle.
- Pair with jasmine rice for comfort or rice noodles for flair.