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Ginger Stir Fry Veggies

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Posted by:

Erin Lynch

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Updated:

February 26, 2025

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4.98 from 37 votes

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Ginger veggie stir fry pinterest image.
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This Veggie Ginger Stir Fry is bursting with lots of fresh vegetables and coated with a spicy sauce flavored with garlic and ginger. Plus, it comes together in under 30 minutes!

Close up of veggie stir fry in wok.

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I grew up with Italian roots. My nana and nanu lived right next door and pretty much had pasta with sauce going on the stove every day of the week. That’s definitely where my obsession with pasta came from.

Sadly, both my grandparents have passed. But I can confidently say that I’ve mastered their recipe for Sunday Gravy.

And while we ate a LOT of pasta, everyone needs a change now and then. So, sometimes we’d head out to the Chinese buffet and graze on all the dishes that we weren’t accustomed to at home – mongolian beef, crispy chicken, fried rice, and chow mein.

I think that most people have a certain fondness for Chinese food. And while what we eat here in the states is certainly an “Americanized” version, it’s tasty just the same.

But, why not skip the takeout, and make your own tastier version at home?

Veggies for stir fry on counter.

Stir fry veggies often happen in our house on Mondays – when there are leftover vegetables in the crisper drawer that need to be used up, and of course, a veggie stir fry is perfect for Meatless Monday! 

I’ll tend to throw in whatever we have on hand – peppers, zucchini, broccoli, mushrooms. So, feel free to customize this veggie stir fry using whatever vegetables you have in your fridge at the moment, and whichever are your favorite.

I always add in some water chestnuts because I love their crispy texture.

The best vegetables to stir fry

You can swap out any of the vegetables in this veggie stir fry recipe for the ones that you like best. In total, I used about 8 cups worth of vegetables for this recipe. Here are some great options: 

  • Sweet Peppers
  • Zucchini
  • Carrots
  • Broccoli
  • Onions (yellow, white or red)
  • Snow Peas
  • Cabbage
  • Asparagus
  • Mushrooms
  • Spinach
  • Kale
Veggies for stir fry laid on tray.

How do you make stir fry sauce?

To make this vegetable stir fry sauce, I used low-sodium soy sauce, brandy, brown sugar, cornstarch, sriracha (for added heat) and grated ginger.

Be sure to use low-sodium soy sauce as we’re using a lot of it in this recipe (1/2 cup). The regular variety will result in a stir fry that’s much too salty. If you only have regular soy sauce on hand, use 1/4 cup of it and use 1/4 cup of water. You can also use tamari for a gluten-free option.

🌟 Check out my full post on making the best homemade stir fry sauce. 🌟

Recipe variations

  • If you don’t like ginger, or if you don’t have any on hand, you can definitely leave it out.
  • If you like your stir fry spicy, use 2 tablespoons of sriracha.
  • If you don’t like heat, you can leave it out entirely or cut back to 1 tablespoon of sriracha.
  • If you don’t have any sriracha on hand, you can add in some crushed red pepper flakes.
  • You can make this stir fry more hearty by adding in some sliced chicken breast or chicken thighs.
Fully incorporated stir fry sauce with whisk.
Chopped onions and peppers in wok.
Chopped veggies in wok.
Veggies and broccoli in wok.
Finished ginger veggie stir fry in wok.

However you choose to customize your veggie stir fry, I think that you’ll love the end result.

The vegetables end up still just a bit crisp, the sauce thickens nicely (thanks to the cornstarch), and the whole pan just glistens at the end, ready to be dressed up with a sprinkling of sesame seeds.

Recipe FAQs

What can I add to stir-fry for flavor?

Ginger and garlic add so much flavor to stir fry! You can also turn up the spice by adding sriracha, red pepper flakes, or chili oil. To balance out the dish, and give that perfect combination of sweet and salty, we add in some soy sauce and brown sugar.

What is the secret to a great stir-fry?

Know when to add your veggies. More sturdy vegetables like onions and peppers, should go in first. Medium-firm veggies like squash, zucchini and eggplant, should go in second. Finally, add tender vegetables and leafy greens like broccoli, bok choy, or spinach. The veggies should still be fairly firm.
Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened.
If the sauce gets too thick, add in an additional splash of water.

What tastes good with stir fry?

Serve your stir fry over a bed of instant pot rice, rice cooker rice, fried rice, cauliflower fried rice, or yakisoba noodles. On the side, you could serve some potstickers with this dumpling dipping sauce.
Or, just eat this veggie stir fry right outta the pan. Particularly tempting on busy weeknights, or when you’re the only one at home…

Veggie stir fry in bowl with chopsticks.

Wine pairings

  • A Dry Riesling or Gewürztraminer will pair nicely with the spiciness of this dish. These are my go-to wines with spicy, asian dishes.
  • Sauvignon Blanc is another great option – It’s grassy, herbal notes compliment all the fresh veggies in this stir fry.

More stir fry recipes

  • Lamb Stir Fry with Green Beans
  • Thai Beef Stir Fry with Basil & Chiles
  • Lemongrass Chicken Stir Fry
  • Stir Fry Sauce

More healthy dinner recipes

  • Zucchini Pizza Boats
  • Vegetarian Sushi Rolls
  • Quinoa Taco Bowls with Guacamole
  • Chicken Parmesan Skillet
  • Chicken Thai Larb Gai Recipe
  • Vietnamese Lemongrass Chicken

Did you make this ginger stir fry recipe?

If you loved this ginger vegetable stir fry I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

Wondering what to serve with your dinner? Try one of these 30+ Sides for Stir Fry. Plus, be sure to check out these 30+ BEST Asian Side Dishes.

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Full Recipe

Ginger Stir Fry Vegetables

This Ginger Veggie Stir Fry is bursting with lots of fresh vegetables and coated with a spicy sauce flavored with garlic and ginger. Plus, it comes together in under 30 minutes!
4.98 from 37 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins

Equipment

  • Large Skillet
  • Small Jar

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons brandy
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1-2 tablespoons sriracha (depending on how spicy you like it)
  • 1 tablespoon grated ginger
  • 2 tablespoons vegetable oil
  • 1 onion (cut into large chunks)
  • 1 red bell pepper (cut into large chunks)
  • 1 yellow bell pepper (cut into large chunks)
  • 4 cloves garlic (minced)
  • 1 zucchini (cut into large wedges)
  • 1 Chinese eggplant (cut into 1/2″ slices)
  • 1 5 oz. can water chestnuts (drained)
  • 1 head broccoli (cut into florets)
  • Yakisoba noodles (or rice, for serving)
  • Sesame seeds (for garnish)

Instructions

  • Add soy sauce, brandy, brown sugar, cornstarch, sriracha, and ginger to a small mason jar or tupperware. Seal and shake well to combine. Set aside.
  • Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
  • Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
  • Sprinkle with sesame seeds and serve over noodles or rice, if desired.

Nutrition

Calories: 254kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Sodium: 1210mg | Potassium: 1105mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2060IU | Vitamin C: 244.9mg | Calcium: 115mg | Iron: 2.6mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2021. It was updated in 2023 to add new information. The ginger stir fry vegetables recipe remains the same. Enjoy!

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4.98 from 37 votes (19 ratings without comment)

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56 responses

  1. Create/Enjoy
    October 6, 2016

    Nice! We made a ton of stir-frys when I was a kid and I like to make them now for a super easy dinner with tons of veggies. Now I love to add shrimp or other meat I have on hand for a balanced meal! I’ve never made the sauce separately like that before, though, I bet that would make it better!

    Reply
    1. Brittany Bascom
      April 7, 2020

      5 stars
      Well, this was pretty delicious. The sauce was thick and savory. I used soy sauce with 50% sodium and skipped the brandy and used water for the sauce.

      The veggies I used were onions, snap peas, broccoli, carrots, water chest nuts, and mushrooms. These were tasty, hearty, and filling together.

      I served this with fried rice. The rice had corn, peas, spicy peppers, and some edamame. So this was a dish packed with plenty of flavor… plus veggies and plenty of protein.

      I will definitely be making this again.

      Reply
    2. Vanessa
      May 11, 2020

      5 stars
      Just came across this recipe and used the stir-fry sauce for some veggies. Made it exactly as written and it brought so much flavor to my dish. Served it over brown rice that I had tossed with toasted nori, a little coconut oil, coconut flakes and sesame seeds. Also served sesame salmon with it. Probably my best Asian inspired dish to-date. Not a bite left over and my SO was looking for more after his second helping. Thanks for the share; the stir-fry sauce is a keeper!!

      Reply
      1. Erin
        May 11, 2020

        I’m so happy you liked it Vanessa!

        Reply
  2. Renee @ The Good Hearted Woman
    October 11, 2016

    You had me a Ginger, Erin. We are all about ginger and garlic at our house: if it’s vegetarian, even better! This sounds delicious!!

    Reply
    1. Erin
      October 11, 2016

      Thanks Renee!

      Reply
  3. Marj Franke
    April 15, 2017

    It must be a typo when you said cook the garlic an additional 30 minutes. Don’t you mean three minutes?

    Reply
    1. Erin
      April 17, 2017

      You are correct Marj! Thank you for catching that – Yes, it should only be 30 seconds. The recipe has been revised to make that correction. 🙂

      Reply
  4. Brittany
    November 29, 2017

    Do you have to add the sherry or brandy? I’m a recovering alcoholic and want to make sure it will still taste as good.

    Reply
    1. Erin
      November 30, 2017

      You can definitely leave it out Brittany!

      Reply
    2. Erin Davison
      July 3, 2019

      I would substitute with Seasoned Rice Vinegar!

      Reply
  5. Beth
    February 5, 2018

    4 stars
    I found this way too salty. What would be the best way to dilute the soy sauce in the sauce. Otherwise, the flavor was good and the process simple.

    Reply
    1. Erin
      February 7, 2018

      Hi Beth – You could halve the amount of soy sauce in the recipe, and add in a tablespoon or so of water… Were you using low-sodium soy sauce?

      Reply
  6. Charlie
    June 5, 2018

    5 stars
    I loved this and so did my family. I did change the amount of soy sauce to 1/4 and topped it off with pineapple juice, that cut the saltiness. Great recipe!

    Reply
    1. Erin
      June 5, 2018

      I’m so happy to hear that Charlie!

      Reply
  7. Marlynn | Urban Bliss Life
    August 20, 2018

    5 stars
    We love a good stir-fry in our house! Such a great way to use up veggies before they go bad.

    Reply
    1. Erin
      August 21, 2018

      Totally agree Marlynn!

      Reply
  8. Renee @ The Good Hearted Woman
    August 20, 2018

    5 stars
    We make stir-fry at our house often, and ginger is almost always part of the mix. It always seems to bring out the best of all those lovely veggie flavors.

    Reply
    1. Erin
      August 21, 2018

      I agree Renee – Cheers!

      Reply
  9. Mary
    August 20, 2018

    5 stars
    So gorgeous! We’re also huge fans of stir frys around here. It’s amazing what a little sauce and seasonings can do to vegetables. My kids turn their nose at most veggies, BUT in a stir fry like this (or a Thai influenced recipe) they’ll eat every last bite! Saving this one to try for our next stir fry night. The flavors sound fantastic.

    Reply
    1. Erin
      August 21, 2018

      I hope they love it Mary!

      Reply
  10. Jenni LeBaron
    August 21, 2018

    This looks absolutely fantastic for a meatless Monday or as a side to some grilled chicken. Yum!

    Reply
    1. Erin
      August 21, 2018

      Thanks so much Jenni!

      Reply
  11. Waz
    August 21, 2018

    I love a good stir fry that’s loaded with veggies. And if there’s ginger in the mix, even better!

    Reply
  12. Kelsey
    August 21, 2018

    Stir fry is such a good quick and healthy meal with lots of flavor! This looks delicious.

    Reply
  13. Sharice
    August 22, 2018

    5 stars
    This was so delicious. I did modify the sauce a little, by adding 1 tsp toasted sesame oil, removed the alcohol and used arrowroot powder instead of corn starch. Oh and added cashews and green onion at the end. Also substituted sugar snap peas for the eggplant. Definite keeper!

    Reply
    1. Erin
      August 23, 2018

      So happy you liked it Sharice! Thank you for sharing your substitutions.

      Reply
  14. Hayley
    August 26, 2018

    IS there something I could use instead of the brandy? I don’t drink alcohol.

    Reply
    1. Erin
      August 27, 2018

      Hi Hayley – You can simply add water in place of the brandy. Hope that helps!

      Reply
  15. Suhana Morgan
    August 30, 2018

    There are so amazing recipes in here! Thanks so much for including this recipe. I so much eat the vegetarian food at the moment for the same reason as you. The great idea is sharing this article blog.

    Reply
  16. Brianne Burdett
    October 17, 2018

    This turned out amazing!! I made a few minor adjustments to cater to my pallet but would have never been able to pull off this delicious meal without this recipe. Thank you!

    Reply
    1. Erin
      October 19, 2018

      I’m so happy you liked it Brianne!

      Reply
  17. Janice
    January 4, 2019

    5 stars
    This was delicious, I had to substitute many of the veggies, I basically cleaned out my fridge!! The sauce was amazing! Can’t wait to make it again!!

    Reply
    1. Erin
      January 6, 2019

      I’m so happy to hear that you liked it Janice – It’s a great way to clean out the fridge!

      Reply
  18. Justin
    January 8, 2019

    5 stars
    Tried the recipe and loved it! Thank you so much!

    Reply
    1. Erin
      January 10, 2019

      I’m so happy to hear that Justin – Thanks!

      Reply
  19. Supriya Kutty
    January 15, 2019

    5 stars
    Beautiful pictures and beautiful recipe looks so delicious and tasty and healthy as well very well instructions given on how to make good guide on ingredients will definitely try this recipe and will suggest others Thanks for sharing.

    Reply
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    March 25, 2019

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  25. Nehal Preet
    August 26, 2019

    Hey there, I tried the recipe because I love the taste of Ginger and loved it so much! Your pictures were quite interesting so I checked your post. I will share this recipe with all my friends. Thanks a lot, dear for sharing. Much love and Regards.

    Reply
  26. Maria Lopez
    July 19, 2020

    5 stars
    I have cooked it for the first time and loved it. To be honest, I’m an interior designer and it is difficult for me to cook at home most of the time. I’ve cooked stir frys this Sunday for my husband and 10-years-old William and they loved it. Thank you for the recipes.

    Reply
  27. Kathryn Mile
    March 18, 2021

    5 stars
    I loved this and so did my family. I did change the amount of soy sauce to 1/4 and topped it off with pineapple juice, that cut the saltiness. Great recipe!

    Reply
  28. Isla
    March 28, 2021

    5 stars
    Your pictures are so cool that I can’t stop myself to try this tonight.

    Reply
  29. Sheila
    April 20, 2021

    5 stars
    This is By FAR, THE BEST STIR FRY RECIPE I have ever made! Plus the fact that you offer the added feature of choosing the “number of servings” option, is FANTASTIC! I CANNOT WAIT TO LOOK FOR ANOTHER RECIPE! Thank you, SO MUCH!

    Reply
    1. Erin
      April 23, 2021

      I’m so glad you liked it Sheila!!!

      Reply
  30. Marina lee
    April 22, 2021

    My bf love food. Thanks for sharing such a delicious recipes.
    Thank you so much again. Definitely I will try for him

    Reply
  31. Sara William
    October 11, 2021

    5 stars
    Wow, I love cocking, and definitely, I will try this soon.
    Thank You so much.

    Reply
  32. Glenn
    June 3, 2022

    5 stars
    This looks absolutely fantastic for a meatless Monday or as a side to some grilled chicken.

    Reply
    1. Erin
      June 7, 2022

      Thank you!

      Reply
  33. Stuart
    June 3, 2022

    5 stars
    I want to try this one, but I can’t find water chestnuts or Chinese eggplants where I live. Is there something else I could use as a replacement? I am thinking the chestnuts could maybe be replaced by radish or turnip.

    Thanks! (I will share a pic when I make it)

    Reply
    1. Erin
      June 7, 2022

      Hi Stuart – You can really use any veggies you have on hand for this recipe. Water chestnuts are sold canned, and are usually in the Asian foods aisle. Hope that helps 🙂

      Reply
  34. Omen Harlow
    July 10, 2022

    Thank you for this recipe, I wanted to try something like this for a long time. Going to write back after trying

    Reply
  35. Judy
    February 27, 2023

    I’ve never stir fried and I’m a bit scared. It seems such a lot of veggies for my large frying pan, 31 centimetres. How do you stop it from falling out. The sauce looks divine.

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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