Vegan Vegetable Stir Fry
A vibrant and colorful stir fry packed with fresh vegetables and a savory soy ginger sauce. This quick weeknight meal comes together in under 30 minutes.
A fast and flavorful vegan stir fry with crispy vegetables in a bold soy ginger sauce.
Nutrition per serving
Ingredients
vegetables
sauce
oil
base
Instructions
Prepare the Sauce
In a small bowl whisk together soy sauce, grated ginger, minced garlic, cornstarch, and 2 tablespoons of water until smooth. Set aside.
Heat the Wok
Heat sesame oil in a large wok or skillet over high heat until the oil begins to shimmer and is very hot.
Cook the Vegetables
Add carrots and broccoli first and stir fry for 3 minutes. Add bell peppers and snap peas and continue cooking for another 2 minutes until vegetables are tender but still crisp.
Add the Sauce
Pour the prepared sauce over the vegetables and toss everything together. Cook for 1 to 2 minutes until the sauce thickens and coats all the vegetables evenly.
Serve
Serve immediately over cooked jasmine rice. Garnish with sesame seeds or sliced green onions if desired.
Substitutions
Common mistakes
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