Ginger Stir Fry Veggies (Easy 30-Minute Recipe!)

This EASY Asian 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!

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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.

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

More healthy dinner recipes

Did You Make This Ginger Veggie Stir Fry?

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Plus, be sure to check out these 30+ BEST Asian Side Dishes.

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
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4



  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


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

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

56 thoughts on “Ginger Stir Fry Veggies (Easy 30-Minute Recipe!)”

  1. 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!

    • 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.

    • 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!!

    • 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. 🙂

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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!!

  8. 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.

  9. 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.

  10. 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.

  11. 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!

  12. 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)

    • 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 🙂

  13. 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.

4.98 from 37 votes (19 ratings without comment)

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