Vegetable Stir-Fry with Ginger-Garlic Sauce

A good stir-fry happens fast, so the real work is the preparation. Cut every vegetable to a similar size, mix the sauce before you turn on the heat, and line everything up by the stove. After that, dinner takes about ten minutes.

The sauce is a balanced mix of soy, ginger, garlic and a little sweetness, thickened with cornstarch so it clings to the vegetables. Serve it over rice or noodles, and add tofu, chicken or shrimp if you want more protein.

No wok? No problem

A wide stainless-steel or cast-iron skillet works well. The goal is high heat and enough room for the vegetables to touch the hot surface. Let the pan heat for a couple of minutes before adding oil.

Vegetable Stir-Fry with Ginger-Garlic Sauce

A good stir-fry happens fast, so the real work is the preparation. Cut every vegetable to a similar size, mix the sauce before you turn on the heat, and line everything up by the stove. After that, dinner takes about ten minutes.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1/3 cup vegetable broth or water
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• 2 tbsp neutral oil such as avocado or peanut
• 1 tbsp fresh ginger minced
• 3 cloves garlic minced
• 1 small head broccoli cut into small florets
• 1 red bell pepper sliced
• 2 carrots thinly sliced on the diagonal
• 1 cup snap peas trimmed
• 1 cup shredded red cabbage
• cooked rice or noodles for serving
• sesame seeds and green onions for garnish

Method

 

1. Whisk the broth, soy sauce, vinegar, maple syrup, cornstarch and sesame oil in a small bowl. Set it next to the stove.
2. Heat a wok or large skillet over high heat until very hot. Add the neutral oil and swirl to coat.
3. Add the carrots and broccoli and stir-fry for 2–3 minutes. If the pan looks dry, add a tablespoon of water to create a little steam.
4. Add the pepper, snap peas and cabbage and stir-fry for 2 minutes more, until the vegetables are bright and crisp-tender.
5. Push the vegetables to the sides, add the ginger and garlic to the center and stir for 30 seconds until fragrant.
6. Stir the sauce again (the cornstarch settles), pour it in and toss for about 1 minute, until glossy and thickened.
7. Serve immediately over rice or noodles, scattered with sesame seeds and green onions.

Notes

• Add dense vegetables first and quick-cooking ones last so everything finishes at the same time.
• If your pan is smaller than 12 inches, cook the vegetables in two batches; crowding makes them steam and turn soft.

Cutting for even cooking

Think about thickness rather than shape. Carrots are dense, so slice them thinly on the diagonal; broccoli florets should be bite-sized with the stems peeled and sliced; peppers can be cut into strips because they cook quickly. Cabbage, snap peas and leafy vegetables go in last. If you add mushrooms, give them a minute alone in the hot pan to brown before adding everything else.

Storage

Refrigerate leftovers for up to 3 days. Reheat briefly in a hot skillet; the vegetables will be softer than when fresh but still good.

FAQ

Why is my sauce runny?

The cornstarch needs to boil briefly to thicken. Make sure the pan is hot and toss for a full minute after adding the sauce.

Can I prep it ahead?

Yes. Cut the vegetables and mix the sauce up to a day ahead and refrigerate them separately.

Ingredient swaps

• Use any mix of vegetables: mushrooms, zucchini, bok choy, green beans and baby corn all work.
• Add 1 lb (450 g) cubed tofu, sliced chicken or shrimp; cook it first, set it aside, and return it with the sauce.
• Replace maple syrup with a spoonful of orange juice for a citrusy sauce.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.