Go Back
Mixed Vegetable Stir-Fry with Ginger Sauce

Mixed Vegetable Stir-Fry with Ginger Sauce

Mixed vegetable stir-fry in a savory ginger-soy sauce, cooked firm veg first and greens last for even texture. A weeknight dinner base.
Print Recipe Pin Recipe
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

Vegetables (about 5 cups total)
  • 2 cups broccoli florets, cut small
  • 1 large carrot, thinly sliced on the diagonal
  • 1 red bell pepper, cut into strips
  • 1 cup sugar snap peas, strings removed
Ginger sauce
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
For the pan
  • 1 1/2 tbsp neutral oil (avocado or canola)

Method
 

  1. Whisk all sauce ingredients except the cornstarch slurry in a small bowl; set aside. Stir the slurry separately — cornstarch settles fast, so re-stir right before it goes in.
  2. Heat a wok or large skillet over high heat until very hot; add the oil and swirl.
  3. Firm vegetables first: add the carrot and broccoli. Stir-fry 2 minutes. Add a splash (1 tbsp) of water and cover 1 minute if the broccoli needs help — then uncover so the water evaporates.
  4. Medium vegetables next: add the bell pepper and snap peas. Stir-fry 2 minutes.
  5. Pour in the sauce (not the slurry yet) and toss to coat; bring to a simmer.
  6. Re-stir the slurry, drizzle it in, and toss 1 minute until the sauce turns glossy and lightly thickens — it should coat the vegetables, not pool.
  7. Serve immediately over rice, or as a side. Spoon any pan sauce over the top.