Vegetable Stir Fry with Garlic and Ginger in Savory Stir-Fry Sauce Recipe
A vibrant and easy vegetable stir fry recipe featuring a flavorful homemade stir fry sauce. This quick and healthy dish is perfect for a weeknight dinner, combining fresh vegetables sautéed in aromatic garlic and ginger with a savory-sweet sauce. Suitable for vegetarians and easily customizable with your choice of protein or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Stir Fry Sauce
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- 3 Tbsp low-sodium soy sauce (use Tamari for gluten-free) or 2 Tbsp regular soy sauce
- 1 tsp corn starch
- 2 Tbsp honey
- 1/4 tsp hot sauce, optional (Frank’s or Sriracha)
Vegetable Stir Fry
- 1 large carrot, sliced
- 2 cups medium broccoli florets
- 8 oz can baby corn spears, drained
- 8 oz mushrooms (white or brown), sliced or quartered
- 1 whole pepper (red, yellow, or orange), seeded and sliced
- 2 Tbsp cooking oil (extra light olive oil or canola)
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp ginger, minced
Instructions
- Make stir fry sauce: In a small bowl, combine chicken or vegetable broth, soy sauce, corn starch, honey, and optional hot sauce. Stir well to dissolve the corn starch completely and set aside until ready to use.
- Sauté the veggies: Heat a large non-stick skillet or wok over medium-high heat. Add the cooking oil and wait until it’s hot and shimmering. Add the sliced carrot, broccoli florets, baby corn, mushrooms, and sliced bell pepper. Stir-fry for about 3 minutes, just until the vegetables are crisp-tender, careful not to overcook.
- Add aromatics: Reduce heat to medium. Add the unsalted butter, then minced garlic and ginger. Stir constantly for 30 to 60 seconds until the garlic and ginger become fragrant and lightly golden.
- Add the stir-fry sauce: Stir the sauce if it has separated, then pour it into the skillet with the vegetables. Reduce heat to medium-low and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens and the vegetables are cooked to your preferred tenderness.
Notes
- Variations: Add cooked chicken, shrimp, ground beef, ground pork, or tofu for protein. Swap veggies as you like but avoid frozen vegetables to prevent mushiness. Add peanuts, cashews, or seeds for crunch and extra flavor.
- Make Ahead: Prepare veggies and stir fry sauce ahead of time and store separately in the refrigerator until ready to cook.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days.
- To Reheat: Reheat by sautéing on low heat in a pan on the stove until heated through.
Keywords: vegetable stir fry, easy stir fry sauce, quick vegetable dinner, healthy stir fry, gluten free stir fry