Description

This Ginger Veggie Stir-Fry is a medley of vibrant, fresh vegetables tossed in a light yet flavorful sauce. The combination of garlic and ginger brings a bold, zesty flavor to tender-crisp vegetables like broccoli, carrots, snow peas, and green beans. Quick, healthy, and perfect for busy weeknights, this dish is ideal for vegetarians, vegans, or anyone looking to add more greens to their meals. Serve it with rice, quinoa, or noodles for a filling, guilt-free meal.

Ingredients

Scale

4 tablespoons vegetable oil, divided
2 teaspoons fresh ginger, minced, divided
2 cloves garlic, minced
1 tablespoon cornstarch
2 cups broccoli florets
1 cup sliced carrots
1 cup snow peas
1 cup green beans, trimmed
1/4 cup water
2 tablespoons soy sauce
1 small onion, sliced
Salt to taste

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Instructions

In a large bowl, mix 2 tablespoons vegetable oil, 1 teaspoon minced ginger, garlic, and cornstarch until the cornstarch dissolves.
Add broccoli, carrots, snow peas, and green beans to the bowl. Toss gently to coat the vegetables.
Heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add the coated vegetable mixture and stir-fry for 2 minutes, stirring constantly to prevent burning.
Stir in water and soy sauce. Add the onion, salt, and the remaining 1 teaspoon of ginger. Cook and stir until vegetables are tender yet crisp, about 3–5 minutes.
Serve hot and enjoy!

Prep Time: 10 minutes
Cook Time: 10 minutes