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ginger soy vegetable stir fry and rice in a bowl with a fork
5 from 4 votes

Ginger Soy Vegetable Stir Fry

This ginger soy vegetable stir fry is a super quick and healthy dish that can be whipped up in no time. This vegetable stir fry tastes great with fluffy rice or all kinds of noodles and is perfect for a delicious dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian-Inspired
Keyword: ginger soy vegetable stir fry
Servings: 4 servings
Calories: 123kcal

Ingredients

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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Potassium: 460mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6369IU | Vitamin C: 50mg | Calcium: 40mg | Iron: 1mg