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!
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.
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.
What are 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
- Onions (yellow, white or red)
- Pea pods
How do you make veggie 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.
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.
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.
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…
Wine pairings for vegetable stir fry:
- 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.
If you loved this veggie 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.
More healthy dinner recipes:
- 30-Minute Zucchini Pizza Boats
- Quinoa Taco Bowls with Guacamole
- Chicken Parmesan Skillet
- Chicken Thai Larb Gai Recipe
- Vietnamese Lemongrass Chicken
Ginger Veggie Stir Fry
- 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)
- 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.
This recipe was originally published in 2016. It was updated in 2021 to add new photographs. Enjoy!