This ginger soy vegetable stir fry is a quick and healthy dish that is super easy to whip up in only 30 minutes. I love that this recipe is incredibly versatile and simply perfect for using any leftover vegetables. Toss them all together with a tasty ginger soy sauce and you’ll have a healthy and delicious meal!
If you have checked out some of my recipes, then you know that I am all about healthy, easy and delicious meals. And this ginger soy vegetable stir fry is one of the easiest recipes ever! And yup, it is healthy and delicious, too. Plus, you can make this recipe your own. Simply add different veggies and serve with rice or some type of noodles (lots of options here) to adjust the recipe to your taste. This recipe is definitely a yummy keeper!
To make this recipe, you’ll need some basic Asian ingredients and fresh vegetables. Here are the things that are necessary to make this delicious vegetable stir fry:
- Vegetables. I used green beans, mushrooms, red bell pepper and carrots, but you can use any type of vegetable or just add more to make this vegetable stir fry.
- Yellow onion. An alternative is using spring onion. If that’s what you prefer, simply add it in the end and skip the yellow onion.
- Garlic and ginger. These two ingredients are a must in any stir fry! Definitely do not skip. They make this recipe super delish.
- Soy sauce. You can also use coconut aminos or tamari.
- Sriracha. If you want this recipe to be as healthy as possible, I recommend buying sriracha with clean ingredients. There are many great brands out there!
- Sesame oil.
- Vegetable broth (optional). If you don’t have any vegetable broth or don’t want to buy it, simply use water.
- Cornstarch (optional). You’ll only need cornstarch if you want to thicken the sauce. I don’t mind a more liquid sauce, but you can definitely use it!
- Sesame seeds (optional).I love garnishing this vegetable stir fry with sesame seeds, but they definitely are not a must!
How to make this ginger soy vegetable stir fry
Making this dish is super easy and simple. Just follow these easy steps:
- Prepare the vegetables and sauce. Simply chop the veggies and prepare the stir fry sauce by mixing the sauce ingredients in a small bowl. Set aside.
- Sauté the vegetables. If you want to use green beans like I did, I recommend steaming them in the pan with some water and setting them aside before you start to prepare the stir fry. Then, preheat the same pan over medium heat with some oil and first sauté the garlic, ginger and onion first. Next, sauté the other vegetables according to their cook time. If you use the same vegetables as I did, start with the carrots. Then, add the red bell pepper and mushrooms.
- Add the sauce. When the vegetables have softened, add the sauce and the green beans to the pan. Sauté for one more minute. Optional: Add a cornstarch slurry and let the sauce simmer if you want to thicken it.
This recipe can be varied in a lot of ways! It can easily be adjusted to fit your dietary needs or your taste. Here are some ideas for you:
- Make it gluten-free and/or soy-free: If you want the vegetable stir fry to be gluten-free, simply use tamari or coconut aminos instead of soy sauce. For a soy-free version, use coconut aminos.
- Make it vegan: You can easily make this recipe vegan by using a vegan sweetener instead of honey.
- Spice it up: I love to give my recipes a spicy kick! You could use more sriracha, add a chile pepper or red pepper flakes to spice things up.
- Add protein: I always make sure that I add some type of protein to my meals. You could add chicken, beef, shrimps or tofu to this ginger soy vegetable stir fry.
- Other vegetables: If you want to use more or other vegetables than I did, you could give these a try: baby spinach, bok choy, zucchini, sugar snap peas, broccoli or asparagus. Just make sure you make more sauce if you add more veggies!
- Serve with: I recommend serving this stir fry with fluffy white rice or noodles (soba noodles or spaghetti work great!).
More delicious and healthy dinner ideas
If you love easy, healthy and delicious dishes, then you might want to check out these amazing recipes:
- Teriyaki Salmon
- Coconut Chickpea Curry
- Easy Beef Chili
- Paneer Tikka Masala
- Thai Peanut Curry with Chicken
Ginger Soy Vegetable Stir Fry
Vegetable Stir Fry
- 7 oz green beans trimmed
- 5 oz mushrooms cut into slices
- 1 bell pepper cut into slices
- 2 carrots cut into matchsticks
- 1 yellow onion cut into slices
- 2 garlic cloves minced
- 1 ½ tablespoon ginger grated
- 2 teaspoon avocado oil alternative: olive oil
- sesame seeds optional, for garnish
Stir Fry Sauce
- ¼ cup soy sauce alternatives: coconut aminos or tamari
- 2 tablespoon water or vegetable broth
- 1 ½ tablespoon honey
- 1 ½ teaspoon sriracha
- 1 teaspoon sesame oil
- Chop the vegetables.
- Prepare the sauce by adding all of the sauce ingredients to a small bowl and mixing them. Set aside.
- Add the green beans and some water to a pan, cover it and steam the green beans over low-medium heat. When the green beans have the desired consistency, take them out of the pan and set aside.
- Remove the excess water from the pan and make sure it is dry. Now, add the oil to the pan and preheat it over medium heat.
- Next, add the garlic, ginger and onion to the pan and sauté until the onion slices are translucent. Then, add the vegetables according to their cook time and sauté until they start to soften. Start with the carrots, then add the mushrooms and bell pepper.
- Add the sauce and the green beans to the pan and sauté for one more minute. Serve over rice or with noodles and garnish with sesame seeds. Enjoy!
- Optional: If you prefer a thicker sauce, prepare a cornstarch slurry, add it to the vegetable stir fry and sauté until the sauce has thickened. Use 2 tablespoon of cornstarch and 4 tablespoon of water and mix them to make the cornstarch slurry. Only use as much as you need!
- If you want to make this recipe gluten-free, use coconut aminos or tamari instead of soy sauce. Use coconut aminos for a soy-free version.
- If you want this recipe to be vegan, use a vegan sweetener instead of honey.