Vegetable Stir Fry
A fast, fresh vegetable stir fry with garlic, ginger, and soy. Ready in 15 minutes and endlessly adaptable.
A good stir-fry is the fastest way to turn whatever vegetables are in the fridge into dinner. The method matters more than the exact ingredients: get the pan screaming hot, keep everything moving, and don’t crowd the pan.
Use a bag of pre-cut stir-fry vegetables on a busy night, or clean out the crisper drawer: bell peppers, broccoli, snap peas, carrots, and mushrooms all work beautifully.
Ingredients
- 4 cups mixed vegetables, chopped
- 3 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp oil
Instructions
- Have all your vegetables chopped and ready before you start, because stir-frying moves fast.
- Heat the oil in a wok or large skillet over high heat until shimmering.
- Add the garlic and ginger and stir for about 30 seconds, until fragrant.
- Add the vegetables and stir-fry, tossing constantly, for 4–6 minutes.
- Pour in the soy sauce and toss to coat.
- Cook just until the vegetables are crisp-tender, then serve over rice or noodles.
Equipment
- Wok or large skillet
Tips
- High heat and constant motion are the whole technique; that's what keeps vegetables crisp instead of soggy.
- Add vegetables in order of how long they take: carrots and broccoli first, leafy greens last.
- A teaspoon of cornstarch mixed into the soy sauce gives you a glossy sauce that clings.