Video How to add more ginger to stir fry

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.

Reading: how to add more ginger to stir fry

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.

Table of Contents

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
Zucchini
Carrots
Broccoli
Onions (yellow, white or red)
Pea pods
Cabbage
Asparagus
Mushrooms
Spinach
Kale

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.

Serve it up over a bed of instant pot rice, fried rice, or yakisoba noodles.

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 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.

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