Ginger Soy Veggie Stir Fry Recipe
An easy and flexible recipe for making vegetable stir-fry with a sauce made with ginger, toasted sesame oil and soy sauce. Jump to the Ginger Soy Veggie Stir Fry Recipe or read on to see our tips for making it.
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I love this simple veggie stir fry. You can use any seasonal produce available to you.
The back bone of the recipe is a ginger soy sauce. To make it, we cook a healthy amount of garlic. ginger and chili peppers. In goes the vegetables then we stir in soy sauce, toasted sesame oil and a little sugar to balance things out.
I love adding a couple handfuls of noodles or spaghetti, but you can just as easily serve over rice. Oh and if you were looking to add some protein, throwing some cubed tofu or shrimp would be wonderful.
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Recipe updated, originally posted July 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Ginger Soy Veggie Stir Fry Recipe
You can use any seasonal produce available to you. Adding some protein with cubed tofu or shrimp is also a really nice idea.
You Will Need
3 tablespoons of neutral flavored oil like canola or grape seed
2 pounds seasonal produce like summer squash, Japanese eggplant, carrots and bell peppers
5 cloves of garlic, minced
1 1/2 inch piece ginger, peeled and minced
2 to 3 red chili peppers, thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons sugar
2 teaspoons toasted sesame oil
2 cups chopped spinach, kale or bok choy
4 cups cooked noodles or spaghetti, al dente (firm, but not hard)
Handful fresh Thai basil and/or mint
2 tablespoons toasted sesame seeds
Rinse vegetables then cut into thin matchsticks about 3 inches long.
Heat a wok or wide skillet over high heat. Add the oil and tilt the pan to distribute. Carefully lay the vegetable matchsticks in one layer in the wok or pan. Let the veggies sear undisturbed for one minute, then add the garlic, ginger and chili peppers. Stir-fry with the vegetables for a few minutes until the vegetables are almost cooked through.
Meanwhile, in a small bowl, stir the soy sauce, toasted sesame oil and sugar together. When the vegetables are almost tender, add to the pan.
Toss in the greens and cooked noodles then stir fry one to two minutes until the greens are wilted and vegetables are crisp-tender. Finish by tearing in basil and mint then scatter toasted sesame seeds on top.
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I really enjoyed this recipe. The only thing I did differently was substitute the sugar for some honey. It had very good flavor and was not very hard to make. Thank you for the recipe, I look forward to seeing others.
It’s great that you are getting vegetables from local markets. The dishes look delicious. The problem is that many farmer’s markets and greengrocers aren’t open at times that are convenient for working people. Many people have no choice but to get their vegetables from a 24-hour supermarket (or at least one that stays open past 6 or 7 PM.)
We totally see where you are coming from! Our farmer’s markets are only open on weekends as well, we try to get all of our needed produce there, but sometimes just don’t make it in time or are forced to shop mid week at our local grocery stores.
When shopping at grocery stores, however, we do try to look for “local” signs in the produce section as well as take care when choosing meats fish that are local or sustainable. Thanks for commenting!
I wish I were better about shopping at the Farmer’s Market or even produce stands. I tell myself I’m going to change and then end up back at the grocery store. Kudos to you for committing and sticking to it.
Wendi, we are trying 🙂 thanks for your support!